Perfect Scones Every Time
Wednesday 25th March 2020 - Saffron
Perfect Scones Every Time With This Easy To Follow Recipe
You can have a batch of classic scones on the table in 20 mins
Whether you put jam first or cream first you cant beat a classic scone and this easy to follow recipe means you can have perfect scones on the table in 20 minutes.
350g Self raising flour (plus a little extra for rolling)
¼ teaspoon salt
1 teaspoon baking powder
85g butter – cut into cubes
3 tablespoons caster sugar
1 teaspoon vanilla
¼ teaspoon lemon juice
100g sultanas (optional)
Pre heat your oven to 220c / 200c fan and put your baking sheet in to heat.
Mix the flour, salt & baking powder in a large bowl the add the butter cubes.
Rub through your fingers until the mixture looks like fine breadcrumbs then add the sugar.
Warm the milk for about 30secs in a microwave and add the vanilla and lemon juice
Make a well in the flour mix and add the milk mix, stir well with a metal spoon or knife. It will look a bit wet at first but don’t worry.
If you are making fruit scones, add your sultanas now
Flour a worksurface and tip the dough out, sprinkle more flour on the dough and fold over a few times, adding more flour until its smoother.
Pat the dough down until its around 4cm thick and use a 5cm cutter dipped in flour to cut out your scones.
Beat the egg and brush over the top of your scones.
Carefully place them on the hot baking tray and bake for 10 mins, until well risen and golden.
Cool on a rack then slice and enjoy with raspberry jam and clotted cream
Oh and ALWAYS put the jam 1st followed by the cream, anything else is just wrong 😉