The reason I love scones is that they are so quick and easy to make; you are ready to go with a delicious afternoon tea before you know it. You don’t have to faff around with icing or decorations; they come out of the oven and are ready to go. As we had a sunny afternoon, I decided to make the most of it and whipped up a batch of these scones to enjoy in the garden. They came out of the oven looking well-risen and fluffy with golden tops. We had the scones with Fortnum and Mason’s Rose Petal jelly which is amazing and really tastes of roses rather than just tasting sweet. I did decide to adapt Paul’s recipe slightly by adding sultanas.
500g strong white flour, plus a little extra for rolling out
80g softened butter, plus a little extra to grease the baking tray
80g caster sugar
2 free-range eggs
5 teaspoons baking powder
A handful of sultanas (my addition)
1 free-range egg, beaten with a little sat (for glazing)
· Pre-heat the oven to 220C/200C Fan/ Gas 7
- Lightly grease a baking tin with butter and line it with baking or silicone paper.
· Put 450g of the flour into a large bowl and add the butter. Rub the flour and butter together with your fingers to create a breadcrumb-like mixture.
· Add the sugar, eggs and baking powder and use a wooden spoon to turn the mixture gently.
· Now add half of the milk and keep turning the mixture gently with the spoon to combine.
· At this point add the sultanas and the rest of the milk a little at a time. Bring everything together to form a very soft, wet dough. (You may not need to use all the milk).
· Sprinkle most of the remaining flour onto a clean work surface. Tip the soft dough out onto the work surface and sprinkle the rest of the flour on top. The mixture will be wet and sticky.
· Use your hands to fold the dough in half, then turn the dough 90 degrees and repeat. By folding and turning the mixture in this way you incorporate the last of the flour and air. Do this a few times until you have formed a smooth dough. If the mixture becomes too sticky, use some extra flour to coat the mixture or your hands to make it more manageable. Be careful not to overwork the dough.
· Next, roll the dough out: sprinkle the flour onto the work surface and the top of the dough, then use the rolling pin to roll up from the middle and then down from the middle. Turn the dough by 90 degrees and continue to roll until it’s about 2.5cm thick. ‘Relax’ the dough slightly by lifting the edges and allowing the dough to drop back onto the work surface.
· Using a pastry cutter, stamp out rounds from the pastry and place them onto the baking tray. Dip the edge of the pastry cutter in flour to make it easier the cut the scones without them sticking. Don’t twist the cutter, just press firmly, then lift it up and push the dough out.
· Once you have cut 4-5 scones, you can re-work and re-roll the dough until it is all used up.
· Place the scones on the baking tray and leave then to rest for a few minutes to let the baking powder work. The use a pastry brush to glaze them with the beaten egg and salt mixture. Be careful to keep the glaze on the top of the scones and not the sides as this will prevent them from rising evenly.
· Bake the scones in the middle of the oven for 15 minutes, or until the scones are risen and golden-brown.
· Leave the scones to cool then split in half and add butter, jam and cream if you like.