I love scones, like properly love them! I spent almost every summer, when I was a little kid in Devon and cream teas were one of the things I always looked forward to, there is something so simple and delicious, it has to be one of the best bakes from the UK. After I finished on Bake Off, all those years ago (only 4.5 years but feels like a lifetime ago), I spent a little time in the kitchens at Le Manoir in Oxfordshire, Raymond Blanc’s famed restaurant. It was a brilliant introduction to the professional kitchen and one of the things that I learnt that I have used ever since is the method to make scones. Rather than try and fumble over the explanation check out the video below to find out what makes the method a little different.
Classic English Scones
(Adapted from my book Say It With Cake)
340g plain flour
25g baking powder
1/2 tsp salt
50g unsalted butter, diced
80g caster sugar
100ml whole milk
3 large eggs
clotted cream and jam, to serve
1. Line two baking trays with parchment paper.
2. In a medium bowl whisk the flour, baking powder and salt. Add the diced butter and rub into the flour until it resembles fine breadcrumbs. Mix in the sugar, then add the milk, two of the eggs and the sultanas. Using a wooden spoon, mix the ingredients until they just come together and form a slightly sticky dough.
3. Tip the dough out onto a well floured surface and gently knead gently by folding the dough in half and then turning it through 45 degrees and repeating until the dough is smooth. Be careful not to over-knead the dough – it only needs a light and gentle touch, remember you’re not kneading bread.
4. Lightly flour the worsurface and roll or press the dough out to about 1 inch in thickness. Using a 7cm round cookie cutter, cut out as many scones as possible. LIghtly knead the trimming until uniform and cut out more scones.
5. place the scones onto the prepared baking trays and allow to rest for about an hour. Using the remaining egg glaze the tops of the scones and then bake in the preheated oven for about 12 minutes or until a beautiful golden brown on top. Transfer the scones to a wire rack and allow to cool. Best served warm or at room temperature.