Classic Scone Recipe

Are you ready to eat the best scones of your life? Family friend and my husband Peter’s godfather, Andy, brought his bakes round over the weekend and after one bite, I just had to have this scone recipe. He kindly said I could share it here as he’s perfected this recipe after many revisions and is confident that you will love them as much as we all do.

Easy to rustle up and delicious warm with butter or cream and jam, please let me know if you try this.

Ingredients:

• 100g caster sugar
• 225g margarine or butter
• 2 large eggs
• 1 small egg
• 250g sultanas
• 600g organic self-raising white flour

 

Other required items:

• 65mm diameter pastry cutting ring – If used makes about 12 scones
• 75mm diameter pastry cutting ring – If used makes about 8 scones
• large bowl
• breakfast bowl
• sieve
• large fork
• rolling pin
• pastry brush
• non-stick baking paper
• kitchen foil

 

Method: 

Preheat the oven to 180°C. Line up a baking tray with non-stick baking paper. Sieve the sugar into a bowl then add the margarine or butter. If butter is used, dice and allow to reach room temperature before mixing. Mix well with a fork until uniform. Add the two large eggs and mix thoroughly. Stir in the sultanas.

Sieve in the flour a little at a time, mixing well. Once you have created a dough like mixture, start working it with your hands. The dough should not be sticky. If it is, add a little more flour. If it is far too dry and crumbles, add a drop or two of milk. Lightly flour a work surface and work the dough with your hands for at least 5 minutes.

Using the rolling pin spread the dough to a thickness of 20mm (2cm). Finger oil the inside and outside surfaces of the preferred cutting ring prior to each cut. Press the ring into the dough to cut out the scones.  Avoid twisting the ring as this will affect how the scones will rise.

Place the scones on the baking tray and again avoid touching the sides as this will affect how the scones will rise. Whisk the small egg in a breakfast bowl until uniform and brush it on the tops of the scones. Place in the oven and bake until the tops are golden brown. Depending on the type of oven this will usually take 10-15 minutes.

Check one of the scones if fully baked with a skewer (if it comes out clean, they are baked through). If not cover all the scones with kitchen foil and bake for a further 10-15 minutes. Serve hot with your favourite topping.

 

Read more recipes in my Food and Drink section.