Classic English Scones are an essential for afternoon tea. Follow this easy recipe for perfect plain scones or add fruit or toasted pumpkin seeds for a different twist. We made the mixture using the Dualit Hand Mixer with the dough blades.

Shopping List:

• 300g self-raising flour
• 75g caster sugar
• 75g salted butter
• 1 egg
• 100g natural yoghurt
• 100ml milk or buttermilk

• 1/2 tsp baking powder or bicarb of soda

• 1/2 cup sultanas
• 1 pinch of salt

Method:

1. Preheat your oven to 180C (160C fan).
2. Cut the butter into small pieces then add to a large bowl with the flour, salt, sugar and baking powder. Rub together with your fingers until fine breadcrumbs are formed.
3. Combine the milk/buttermilk, egg and yoghurt together and pour into the breadcrumb mixture.
4. Add the sultanas to the bowl and using the Hand Mixer with dough hooks, slowly on speed 1, combine until a soft dough forms (do not overwork the dough).
5. Remove the dough and place on a floured surface. Roll out the dough until roughly 2-3cm thick.
6. Gently press down and cut the scone shapes with a cutter and then place on a floured baking sheet.
7. Brush the tops using an egg wash or milk.
8. Bake in the preheated oven for 15-20 mins.
9. Serve warm with clotted cream and Tiptree strawberry jam.

​Tips:

• You can use milk instead of natural yoghurt
• Add cherries, blueberries, raspberries or toasted pumpkin seeds for a different twist
• For a savoury scone add grated cheese to the mixture or on top