This recipe is for a plain scone but these can quickly be changed to fruit, cheese and or any other flavour you may want to add, (cherry, raisin, lemon, orange etc) check out the notes below.
Yield: 6 - 8 scones depending cutter
225g/2 cups self raising flour ·
55g cold butter ·
1 level tsp baking powder
½ tsp salt
150 ml/¼ pint milk ·
1 egg beaten with a little milk
Heat the oven to 400°F/205°C/Gas 6
Grease and flour a baking tray.
Sieve the flour into a large baking bowl then add the butter, baking
powder and salt. Quickly rub the butter into the flour until the mixture
resembles fine breadcrumbs.
Make a well in the center and using a spatula, stir in enough
milk to make a soft, pliable dough.
Turn the mixture on to a floured board and knead very lightly until
just smooth then lightly roll out to 2cm / 3/4" thick.
Cut rounds with a 7.5cm/3" cutter or cut into triangles with a sharp
Place on the baking tray and brush with the beaten egg and milk
mixture. Bake near the top of the hot oven for 15 minutes or until golden brown
and well risen.
Cool on a wire rack before eating.
Serve with butter, or lashings of jam and cream.
For Fruit Scones: Add 1/4 cup/ 50g raisins or whichever fruit you choose to the dry ingredients in the basic recipes.
For Cheese Scones: Add 1/2 cup /50g grated cheese and 1/2 tsp dry mustard powder to the mixture after rubbing in the butter and flour and continue with the basic recipe.
Sprinkle the scones with 1/2 cup/50g more grated cheese before baking the scones
in the oven.