I’ve been meaning to write this blog post up for ages. Having a bit more time being in lockdown has given me the time to add more things on the blog. Scone’s have always been one of my favourites. You can’t beat a fresh, homemade scone. One of the things I am really looking forward to doing when cafes and restaurants have opened up again is to meet up with one of my besties, Sharon. We love to put the world to rights and have a good old catch up over a cream scone and a cuppa at Fodder on the outskirts of Harrogate.

This scone recipe works for me every time. I always put dried fruit in mine but if you don’t like it, just leave it out. Make sure you have lots of clotted or whipped cream alongside a good quality jam to serve with it. The last time I baked scones I served them with some Blackcurrant and Sloe Gin Jam which my mum had bought for me when she visited a National Trust property.

To also make the perfect scone, I have a few tips which have helped me over the years.

Remember not to overcook the scones or they will become heavy. You are looking for a soft and light texture here. When you are forming the dough, use a round bladed or palette knife to bring it together a bit like you do with pastry. Try not to handle the dough too much. I do use a rolling pin to flatten out the dough, but I don’t roll the dough much. It’s more like a light pressing. When putting the cutter into the dough, don’t twist it or it distorts the shape of the scone.

My Favourite Sultana Scone Recipe

Makes 12 scones.

You need two baking trays lined with non- stick baking paper. I use a medium sized cutter for my scones. I think the one I use is a 5cm one. Some people prefer plain edges, some fluted. With me, I read somewhere that you use a plain edge for sweet scones and a fluted one for savoury. I must admit I’ve done both, depending on what I fancy using at the time.

Ingredients:

125g butter

450g self raising flour

1/4 tsp salt

1/2 tsp bicarbonate of soda

50g caster sugar

100g sultanas or raisins (optional)

1 medium free range egg, beaten

Whole milk to mix

1. Pre-heat the oven to 190oC/ Fan 170oC/ 375oF/Gas 5.
2. Weigh out all your ingredients and cut your butter into small cubes.
3. Rub the butter into the flour with your fingertips until the mixture looks like breadcrumbs.
4. Add the salt, bicarbonate of soda and the sugar and stir through carefully.
5. Stir in the sultanas if you are using them.
6. Pour in the beaten egg and work the dough together. You might need to add a few drops of milk as well.
7. Sprinkle some flour on your worktop as well as on your rolling pin. Then roll or pat the dough lightly. The dough should be about 1.5cm thick. Cut into rounds. Gather up the remaining dough and re-roll carefully taking care not to overwork the dough. Cut more rounds until you have used the dough up.
8. Put the scones onto your prepared baking sheets. I usually have two sheets with six scones on.
9. Bake in the oven for 12-15 minutes.
10. Allow to cool on a wire rack but serve as soon as you can, the fresher the better!

You can choose whether you want to use a plain or a fluted cutter.

You can’t beat scones served with jam and whipped cream. I love clotted cream as well when I can get hold of it.

I have also baked this recipe as a plain scone as seen in the photo above. This was taken at a family birthday afternoon tea last year and the scones were made without fruit in.

Let me know if you try my recipe and what you think about it.

Stay safe.

Happy Baking

Love Sam xx