Cook and Scale
English Scones
8 servings · 30 min total
Tall, tender scones with a soft crumb and a scattering of raisins, made for splitting warm and heaping with cream and jam.
Ingredients
- 350 g wheat flour
- 1 tbsp baking powder
- 1 pinch salt
- 80 g butter
- 50 g white sugar
- 1½ dl milk
- 1 egg
- 60 g raisins
Contains: Gluten, Milk, Egg, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Rub in the butter — Heat the oven to 220°C/430°F. Rub the cold butter into the flour, baking powder and salt until it resembles fine breadcrumbs, then stir in the sugar and raisins.
- 2.
Mix the dough — Beat the milk with the egg (reserve a little for glazing) and stir into the mix to a soft dough. Do not overwork it.
- 3.
Cut and glaze the scones — Pat out to about 3 cm thick and cut out rounds with a floured cutter. Place on a lined tray and brush the tops with the reserved egg.
- 4.
Bake the scones — Bake for 12-15 minutes until well risen and golden. Cool a little and serve with clotted cream and jam.