There’s nothing like hot, freshly baked scones! I like when they are crumbly, slightly crunchy on the outside and fluffy on the inside with the butter melting down into the scone. Delicious! And so comforting on a cold windy day with a hot mug of tea.
I’m totally biased when I say that Mum made the best scones. The basic recipe below is the one I always use and on occasion add a few extra indulgences depending on what I’m in the mood for. They are so simple to make (I know I say that a lot, but these are and provide a quick snack in no time)
A lot of Mums recipes are a combination of metrics, mugs and imperial measurements!
In fact not one of us has managed to get her brown bread recipe correct yet because she used handfuls of this and handfuls of that. Still soldiering on with that one. Anyway, enough digression, Mum’s scone recipe is just one of those aforementioned recipe types with 3 mugs of this and 3oz of that. For sentimental reasons I am going to share it with you as I have it but don’t worry I will provide metric and imperial measurements too :O)
- 3 Mugs (450g/1lb) of self-raising flour
- 3 teaspoons baking powder
- 3oz/75g butter, cut into cubes
- 3oz/75g castor sugar
- 10fl oz/300ml milk
- 2 eggs
- Optional ingredients, 3oz/75g raisins
Preheat the oven to 180c/350f/gas 4.
Although there is self raising flour used here, baking powder is added as well which, probably breaks all baking rules however, in my opinion it does make the scones extra light and fluffy.
Sieve all the dry ingredients together, flour, baking powder and sugar, into a large mixing bowl. Rub in the cubes of butter until you get a crumbly consistency. If you fancy adding raisins or any other dried fruit, do so at this point once the butter has been rubbed in. Make a well in the centre. Whisk the eggs lightly and add to the dry ingredients with some of the milk. The wet to dry ingredient ratio can differ depending on the size of the eggs so I always play it safe and add the milk a little at a time until I get a soft dough.
Turn out onto a floured surface and knead lightly, just enough to form a round shape. Roll out to about 5cm/2in thick. Using a cookie cutter cut out the scones and place on a lightly floured baking tray. Brush the top with some egg wash. Then bake for 10 to 15 minutes in a preheated or until golden brown. Allow to cool on a wire rack.
Tip: The cutter size I use is 7.5cm/3in in diameter. I like big scones; my theory is that I won’t go back for a second if I eat one big one!!!
Tip: With the scones pictures here I substituted some of the flour with ground almonds, about 75g/3oz. And placed some flaked almonds on top once brushed with egg wash.
Instead of raisins I’ve added, cranberries, chocolate chips, or some spices like cinnamon or mixed spices. Experiment, that’s what it’s all about.