Classic English scones are an afternoon tea essential. Follow
this recipe and add sultanas or other dried fruit as you prefer, or
keep them plain. We made the dough in the Dualit Food Processor.
- 250g Plain flour
- 2 1/2 tsp Baking Powder
- 50g Caster Sugar
- 40g Unsalted butter, softened & cubed
- 1 large egg
- 95ml Buttermilk or low fat yoghurt
- 1 small egg, beaten
- Clotted cream & jam to serve
- 6cm round cutter & roasting tin
- Pre-heat your oven to 200C/400F/Gas 6
- Combine the flour, baking powder, sugar and butter in the large
bowl with the large blade and Auto Pulse until the mixture reembles
- Beat the large egg and buttermilk or yoghurt together in a
bowl, then with the motor running, pour it through the feeder tube
until a soft ball of dough forms.
- The less handling scone dough has, the better. Turn out onto a
lightly floured surface, and knead really lightly for a few seconds
to make the dough smooth. Flour the top of the dough and again,
really lightly, roll out to 2cm (¾") thick.
- Flour the cutter each time you press out a scone and do not
twist it as you cut or the scones will rise unevenly. Brush the
tops with egg. Place apart on the roasting tin (a deep tin is
better than a baking sheet as it helps the scones retain their
moisture, giving a softer result).
- Bake on the middle shelf of the oven preheated to 200C/400F/Gas
6 for 15-16 minutes until well risen and golden on top. Cool on a
wire rack, covered with a clean cloth to keep them moist. Serve
with butter and jam.
Tip: Add sultanas to the dough mixture and Auto Pulse to
combine. Too add dried apricots, Auto Pulse to roughly chop then
add to the dough and Auto Pulse to combine.