I’ve very uncharacteristically been baking and have just taken out a lovely tray of raisin scones. Mmmmmm tea and scones, highly recommended 🙂
Here’s the recipe I used and it didn’t let me down. (I’m aware scones are notoriously easy to make, but for those of you like me who don’t regularly bake, this recipe will boost your confidence and make you feel like a pro).
- 450g/1lb strong white flour, plus extra for dusting
- 5 tsp baking powder
- pinch salt
- 75g/3oz unsalted butter, plus extra for greasing
- 75g/3oz caster sugar
- 150g/5oz sultanas
- 2 free-range eggs, lightly beaten, plus 2 eggs for glazing
- 250ml/9fl oz milk
- For the scones, preheat the oven to 220C/450F/Gas 7. Grease a large baking tray.
- Sift the flour, baking powder and salt together in a bowl, then rub in the butter until the mixture resembles breadcrumbs.
- Stir in the sugar, sultanas and eggs.
- Stir in the milk with a wooden spoon, a little at a time, to form a smooth dough.
- Roll the dough out onto a lightly floured work surface to a thickness of 2cm/¾in.
- Dip a 5cm/2in pastry cutter into a little flour and cut out the scones (be careful not to twist the cutter as it will cause the scones to rise unevenly).
- Beat the two remaining eggs in a bowl and carefully brush the tops of the scones, taking care not to let any run over the edge.
- Place the scones onto the baking tray and bake in the oven for 10-12 minutes, or until golden-brown.
- Remove the scones from the oven and allow to cool slightly. Serve the warm scones with the strawberry jam and clotted cream.
NB. My Mum reckons you should replace the milk with pouring cream – I’ll give that a go next time and report back!