Recipe for the Perfect Scone
After a weekend in Cornwall (and far too many cream teas) I decided to recreate scones at home — this recipe makes the perfect light, yet crispy scone. Tip: the less you touch the mixture, the better they’ll be.
Makes approximately 15 scones. Cook time 25 Minutes.
675g (1.5lb) self-raising flour
3 tsp baking powder
115g (4oz) butter
75g (3oz) caster sugar
3 large eggs
about 330ml milk
1. Preheat the oven the 220°C/425°F
2. Put the butter, sugar, flour and baking powder into a large mixing bowl. Using your thumbs and forefingers, break up the butter and rub it into the flour so that the mix resembles breadcrumbs.
3. Make a hole in the middle and add in the milk and eggs (save a small amount of egg for the end) and stir together with a wooden spoon, until you have a soft dough. The mixture should be on the wet sticky side.
4. Next, roll out the dough onto a lightly floured surface until its about 2-3cm thick. With a round (approx 5-6cm) cutter, or the rim of a glass/mug, cut out pieces from the dough and place them on a baking sheet.
5. Brush the top of each scone with the left over egg mix and bake in the oven for 12 to 15 minutes, or until risen and golden.
6. Leave to cool, and then serve with fresh clotted cream and jam. Amazing every time!