Scones

Scones are a very British tea time treat. I believe the US equivalent is a ‘biscuit’. But even then it isn’t the original British version. You can eat the plain, but I like to add sultanas to mine. The best part about making your own scones, is the magic that happens the day before: when you decide to make your own jam and clotted cream too. This is totally optional but highly recommended. In my opinion, the best jam to eat with scones is a raspberry, seeded jam. But some prefer a seedless strawberry jam. My mother ate these for 3 days straight and loved every single one of them. So that makes me the happiest person in the world. 

Preparation Time 15 minutes 

Bake Time 15 minutes 

Yields 8 large/ 12 medium scones

Ingredients 

350 grams / 2 3/4 cups flour 

2 teaspoon baking powder 

1/8 teaspoon salt 

85 grams/ 2/3 cup butter- cold and cubed 

3 tablespoons sugar 

175 ml/ 3/4 cup milk

1 teaspoon vanilla 

1/2 teaspoon lemon zest 

85 grams / 2/3 cup sultanas 

Jam and clotted cream- to serve 

Instructions 

1. Preheat the oven to 180c. line 2 baking trays with parchment paper and set them aside. 

2. Combine flour, baking powder, zest and salt in a large bowl. Mix well. Add the cold butter cubes and rub between the fingers until a crumb like texture forms. 

3. Heat the milk in the microwave for 20 seconds. 

4. Create a well in the dry ingredients, add the milk and vanilla. Use a fork to mix the ingredients. Handle the dough as little as possible. Add the sultanas and mix it in again. 

5. Dust the counter with flour and turn the dough out onto the floured surface. 

6. Bring the dough together but careful not to knead the dough. Just bring It together to form a disk of dough. Flatten with hands until 1/2 inch thick. Use a round cutter to cut out the scones. If using a large cutter you will get 8 scones, 12 if you use a small cutter. 

7. Place the scones on a lined baking sheet. Brush the tops with milk. 

8. Bake at 180c for 15 minutes until golden and cooked through. 

9. Remove them from the oven and cool to room temperature. Slice in half horizontally and fill with clotted cream and jam. The recipes for those are also linked.