Perfect scones

These scones are hands down the best I have ever made and are now the ONLY recipe I use for these tasty little morsels. It is a bit faffy so do give yourself a bit of time to make them but I can honestly say it is worth it. The only problem with this recipe….is not eating them all at once. Fresh scones are the BEST.

500 strong white flour (use this instead of plain to give your scones a better structure)
80g unsalted butter, softened
40g caster sugar
2 medium eggs (plus egg for glazing)
5 tsp baking powder
2 handfuls of sultanas
250ml milk (plant or dairy)

Preheat your oven to 220 degrees. Put 450g of flour in a bowl and add the butter in small cubes. Rub the flour and butter together to create a breadcrumb like texture. Add the sugar, eggs, baking powder and sultanas and mix. Add half the milk and mix, then add the remainder of the milk and mix. The mixture will be very wet and sticky.

Put most of the rest of the flour on your work surface and tip the dough out onto it then sprinkle the remaining flour on top. Gently knead the dough, folding it in on itself and turning to incorporate the last of the flour and plenty of air. Don’t overwork the dough as this destroys the structure.

Once the dough is smooth, roll out to 2.5cm thick and cut out rounds with a biscuit cutter. Place each scone on a silicone baking sheet on a baking tray. Re-roll the dough to keep cutting until you have used it all. I made 10 scones out of this mix but it will depend how big you want them 😉.

Brush the tops of the scones with beaten egg and bake in the oven for 10-15 minutes.

Try your best to leave to cool before gobbling them all up

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