September 27, 2017 by jeliwobble
8 oz flour‡
2 oz butter
5.5 fl oz (150ml) fresh milk
2.5 tsp baking powder*
Preheat oven to 425F.
Sift flour and baking powder into a bowl.
Cut up butter and rub in, until the flour mix looks like breadcrumbs.
Add milk slowly and stir until it forms a soft but not sticky dough.
Place onto floured surface and roll out to about 3/4in thick. With a 2.5in cookie cutter, cut out dough and place on a lightly floured or greased cookie sheet.
Brush tops with milk. Bake for 15-20 mins or until golden brown. Makes about 7 or 8.
For Classic Cream Tea Sultana Scones
Using the basic scone recipe, put 1oz of sugar in after sifting in the flour and baking powder.
After you have rubbed in the butter, stir in 2oz of sultanas. Sultanas are known as ‘golden raisins’ in the US, and usually found with the other dried fruit.
For Tasty Brunch Cheese Scones
Using the basic scone recipe, sift a teaspoon of English mustard powder (you can use American mustard powder, but it doesn’t have the same kick) and a teaspoon of smoked paprika (ordinary paprika will do, but the smoked gives it a really scrummy flavour) in with the flour and baking powder.
After rubbing in the butter, stir in 2-3oz of finely grated good sharp cheddar (I use Cabot Vermont Extra Sharp) depending on how cheesy you like your scones, making sure that the cheese is well distributed.
All scones are best eaten within 12 hours of baking, preferably while they’re still warm! However, they will keep for a maximum of three days in an air tight container. They also freeze well; defrost in a warm (warming temperature) oven for best results.
Have Fun and Experiment!
You can get experimental and try the rind of a lemon and 2oz of dried blueberries, or perhaps the rind of an orange and 2oz of semi-sweet choc chips; rub in the rinds with the butter, place chips or fruit in at the breadcrumb stage.
Take care if you want to play with wetter ingredients, like zucchini, carrots, or non-dried fruits, as the resultant mix will require less milk. Don’t forget that you want a soft dough, that isn’t sticky, so add the milk slowly and stop when you think it looks right!
I haven’t made these gluten-free, but you would want to use a good quality all-purpose baking flour alternative to get a proper rise. For a delicious vegan swap, make sure to use a good quality butter alternative, rather than just any non-animal hard fat, and a creamier milk alternative as, with so few ingredients, if you skimp, you will taste it!
This recipe doubles without issue.
‡ this is just under 2 cups. I do not recommend using cups to measure for baking as it can be very inexact and therefore detract from the quality of your final product!
*baking powder, not soda.