Very English Scones Recipe #375177
Adapted from the Be-Ro home recipes book. As an english person I actually have no idea why scones are considered so British. But these are great with tea, a good breakfast food and look very pretty. You can use a variety of fruit fillings (my favourite is glace cherrys), to be honest I think any dried fruit will work as long as it's chopped to a good size (think around the size of a sultana). Also the recipe calls for 8oz self raising flour but when I made these this morning I used 4oz self raising, 4oz plain and 1 teaspoon baking powder and that worked wonderfully. The salt is optional, you can use margarine or butter and caster sugar is white granulated basically. Handle lightly for best results. It's a versatile recipe, enjoy.
by SallyDe
20 min | 10 min prep
SERVES 8 , 8 scones
- 8 ounces self raising flour
- 1 pinch salt (optional)
- 2 ounces butter or margarine
- 1 ounce caster sugar
- 2 ounces currants or sultanas or raisins or glace cherries or dried fruit (chopped if needed) or chocolate chips
- 1 egg, beaten with enough milk to make a 1/4 pint (150ml)
- Start heating your oven to 220C, 425F or Gas mark 7 and grease a baking tray (a sheet of grease-proof paper will do the trick).
- Mix the flour and salt.
- Rub in the butter/margarine.
- Stir in the sugar and fruit.
- Add the egg and milk mixture but keep a little to brush on the tops of the scones before baking.
- Knead the dough lightly on a floured surface and roll out to about 1/2 inch (1 cm) thickness.
- Cut into 2 1/2 inch (6.5 cm) rounds.
- Brush the tops with the egg and milk mixture.
- Bake for about 10 minutes.
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