Scones have always been a family favourite and I've used the same recipe for many years but recently I've discovered that the addition of double cream makes them that little bit special. My mother in law taught me to add a tablespoon of custard powder, it colours the scones and adds a hint of vanilla.
Scones are quick and easy to make, they are best eaten fresh but I freeze them too and once defrosted and popped in the oven for 2 minutes they come back to near perfect.
My husband will tell you that scones should have sultanas in them ( you can put them in if you wish but when you add jam and cream you don't really need the sultanas.
Recipe
- 225g self raising flour
- 30g custard powder
- 1/2 level teaspoon fine salt
- 5g baking powder
- 50g unsalted butter
- 75ml whole milk
- 75ml double cream
- 1 egg lightly beaten
- 60g caster sugar
- A little extra flour for rolling out
- Beaten egg to glaze , optional
- 50g sultanas , optional
Preparation
set the oven to 200C fan gas mark 8
Preheat two baking sheets in the oven , greased or use pre cut silicon sheets to save greasing . When you warm the baking tins the scones begin to rise the moment they are in the oven .
Tip - I place the bowl that I make the scones in the sink and sift the flour into the bowl , it saves having flour all over the work top. I also rub in the butter whilst the bowl is in the sink as I find it saves me getting an aching back . I do the same when I'm rubbing in making pastry.
set the oven to 200C fan gas mark 8
Preheat two baking sheets in the oven , greased or use pre cut silicon sheets to save greasing . When you warm the baking tins the scones begin to rise the moment they are in the oven .
Tip - I place the bowl that I make the scones in the sink and sift the flour into the bowl , it saves having flour all over the work top. I also rub in the butter whilst the bowl is in the sink as I find it saves me getting an aching back . I do the same when I'm rubbing in making pastry.
Method
Sift the flour , custard powder and baking powder into a large bowl, add the salt
Place the milk, double cream, beaten egg in a jug and then stir in the sugar, set aside for a few minutes to allow the sugar to dissolve a little
Rub the butter into the flour mixture until it disappears.
Make a well in the middle and pour in the milk mixture
If you are adding sultanas add them to the dry ingredients at this point
Using a knife cut across the mixture and stir to give a fairly soft dough
Turn out onto a floured board, knead very lightly to remove any cracks and the top of the dough looks smooth .
Roll out lightly to about 2cm thick
Using a plain 5cm cutter cut 12 rounds , keep dipping the cutter in flour so the scone dough doesn't stick to the cutter
If you wish you can cut the scones into triangles instead of using a cutter
Place the scones onto the heated baking sheets and quickly brush the scones with the beaten egg before placing in the oven towards the top.
Bake for 8 to 12 ,minutes until they are golden brown and well risen .
Cool the scones on a rack and either serve or pack into a box and freeze.
To serve split and top with your favourite jam and clotted cream.
Sift the flour , custard powder and baking powder into a large bowl, add the salt
Place the milk, double cream, beaten egg in a jug and then stir in the sugar, set aside for a few minutes to allow the sugar to dissolve a little
Rub the butter into the flour mixture until it disappears.
Make a well in the middle and pour in the milk mixture
If you are adding sultanas add them to the dry ingredients at this point
Using a knife cut across the mixture and stir to give a fairly soft dough
Turn out onto a floured board, knead very lightly to remove any cracks and the top of the dough looks smooth .
Roll out lightly to about 2cm thick
Using a plain 5cm cutter cut 12 rounds , keep dipping the cutter in flour so the scone dough doesn't stick to the cutter
If you wish you can cut the scones into triangles instead of using a cutter
Place the scones onto the heated baking sheets and quickly brush the scones with the beaten egg before placing in the oven towards the top.
Bake for 8 to 12 ,minutes until they are golden brown and well risen .
Cool the scones on a rack and either serve or pack into a box and freeze.
To serve split and top with your favourite jam and clotted cream.
