This recipe is a cross between my scone recipe in my book and a recipe from Modern Practical Cookery published in 1932 .
It is better to use bread flour as I has more gluten which holds the scones well as they rise but plain flour will also work.
If you cannot buy baking powder then make some using bicarbonate of soda and cream of Tartar following the instructions in my hints and tips section.
It helps to pre heat a baking sheet for the scones to be placed on, they rise more quickly by doing this.
To make buttermilk
200ml whole milk
Juice of one lemon
If you cannot find whole milk add a tablespoon of milk powder to semi skimmed milk
Combine all the ingredients and set aside for 10 minutes
Scone Ingredients
225g bread flour( or plain flour)
14g baking powder
1 rounded desert spoon custard powder
A pinch of salt
60g of butter
40g caster sugar ( substitute sugar with a tablespoon of golden syrup if you cannot source sugar)
60g sultanas
150ml buttercream milk or plain yogurt
1egg ( if you cannot source eggs then add all the buttermilk)
Method
Set the oven for200C fan assisted 250F gas mark 7-8, the oven has to be really hot for scones to rise quickly and well.
1. Sieve the the flour, baking powder, salt and custard powder into a wide bowl.
2. Cut the butter into small pieces and toss into the flour mixture
3. With your finger tips rub in the butter until it disappears.
4. Stir in the caster sugar sultanas .
5. In a separate bowl place the milk, buttermilk and eggs and beat until combined and bubbles are appearing.
6. Make a well in the middle of the flour and pour 2/3 of the egg mixture into the well, using a knife combine the flour and liquid to make a soft dough, add a little more liquid as necessary.
Tip- save a little of the egg mixture to brush the tops of the scones before baking.
7. With your hand knead the dough in the bowl for a few turns to make of ball.
8 Lightly flour work surface place and knead the dough for a further few turns to give a smooth surface.
9. Roll out very lightly to about 3 cm thick ( half an inch).
10. Dip the cutter into a little flour to prevent it from sticking to the dough.
11. Cut out circles of dough making sure you press the cutter straight down to ensure an evenly cut scone, don’t twist the cutter as you press down, re flour the cutter as needed.
13. Reform the dough to cut more scones, you will have a small amount of dough left so turn it into a ball and make it your “taster scone”.
14. Remove the hot baking sheet from the oven and place the scones on the sheet placing them a little apart.
15. Bake for 15-20 minutes, the scones should be well risen, golden and the bottoms also golden .
16. I always break a scone open to see if the dough is baked and not damp, if there is dampness I let the scones bake for a further 3 minutes.
17. Remove the scones from the oven and place on a cooling rack. The scones can be served hot, split and spread with butter.
18. The scones when cool can be stored in an airtight container for up to two days and can be reheated in a warm oven to soften them before eating.
Tip- I often freeze a batch of scones fo unexpected visitors, once defrosted they can be placed in the oven and warmed before serving.
200ml whole milk
Juice of one lemon
If you cannot find whole milk add a tablespoon of milk powder to semi skimmed milk
Combine all the ingredients and set aside for 10 minutes
Scone Ingredients
225g bread flour( or plain flour)
14g baking powder
1 rounded desert spoon custard powder
A pinch of salt
60g of butter
40g caster sugar ( substitute sugar with a tablespoon of golden syrup if you cannot source sugar)
60g sultanas
150ml buttercream milk or plain yogurt
1egg ( if you cannot source eggs then add all the buttermilk)
Method
Set the oven for200C fan assisted 250F gas mark 7-8, the oven has to be really hot for scones to rise quickly and well.
1. Sieve the the flour, baking powder, salt and custard powder into a wide bowl.
2. Cut the butter into small pieces and toss into the flour mixture
3. With your finger tips rub in the butter until it disappears.
4. Stir in the caster sugar sultanas .
5. In a separate bowl place the milk, buttermilk and eggs and beat until combined and bubbles are appearing.
6. Make a well in the middle of the flour and pour 2/3 of the egg mixture into the well, using a knife combine the flour and liquid to make a soft dough, add a little more liquid as necessary.
Tip- save a little of the egg mixture to brush the tops of the scones before baking.
7. With your hand knead the dough in the bowl for a few turns to make of ball.
8 Lightly flour work surface place and knead the dough for a further few turns to give a smooth surface.
9. Roll out very lightly to about 3 cm thick ( half an inch).
10. Dip the cutter into a little flour to prevent it from sticking to the dough.
11. Cut out circles of dough making sure you press the cutter straight down to ensure an evenly cut scone, don’t twist the cutter as you press down, re flour the cutter as needed.
13. Reform the dough to cut more scones, you will have a small amount of dough left so turn it into a ball and make it your “taster scone”.
14. Remove the hot baking sheet from the oven and place the scones on the sheet placing them a little apart.
15. Bake for 15-20 minutes, the scones should be well risen, golden and the bottoms also golden .
16. I always break a scone open to see if the dough is baked and not damp, if there is dampness I let the scones bake for a further 3 minutes.
17. Remove the scones from the oven and place on a cooling rack. The scones can be served hot, split and spread with butter.
18. The scones when cool can be stored in an airtight container for up to two days and can be reheated in a warm oven to soften them before eating.
Tip- I often freeze a batch of scones fo unexpected visitors, once defrosted they can be placed in the oven and warmed before serving.
