• teafortwose

English Scones

Updated: May 4

If you fancy serving an afternoon tea but want to keep it simple, why not put on a Cream Tea of just scones and tea instead. All you need are some English scones, cream, jam and butter. And conveniently we have a simple scones recipe right here!

Watch how to make them below:

Yields: 5 (if using a 6cm dia. fluted cutter)

E Q U I P M E N T:

1 6cm dia. fluted cutter

I N G R E D I E N T S:

250g plain flour (or 250g self raising flour)

15g baking powder (4g baking powder if using self raising flour)

pinch salt

65g butter, cubed (cold or room temperature)

50g raisins or sultanas

44g caster sugar

1 egg

1 tsp vanilla extract or paste

50-60ml milk (or enough to make 100-105ml when combined with the egg)

cream and jams to serve

M E T H O D:


Preheat the oven to 180°C (convection oven/fan-assisted) and line a baking tray with paper.


First, crack an egg into a measuring jug and add enough milk to measure 100-105ml. How much egg you use will depend on the size of the egg you use. Then add in the vanilla and sugar and give it a good mix until all the sugar has dissolved. Reserve a small amount (about 10g) of the liquid mixture to use as an egg wash later.


Next, in a large bowl, sift together the flour, baking powder and salt. Then add in the cold or room temperature butter and rub it into the flour until you have fine breadcrumbs.


Mix in the dried fruit of your choice before making a well in the centre of the bowl and filling it with the liquid mixture. Then bring it all together with a spatula. The listed quantity of liquid in the recipe should be just right but the absorption of flours vary from brand to brand and batch to batch so if you're not confident with the recipe yet, add the liquid in two or more parts, only adding enough to bind the dough together without it become overly wet and sticky.

When the liquid has been absorbed and the mixture has formed a shaggy dough, turn it out onto the work surface and gently squeeze until you have a smooth ball of dough.


Roll the dough out to 2.5cm or 1 inch thick and then cut out the scones using the fluted cutter.

Let the scones rest for a couple of minutes before brushing on a layer of egg wash and baking for 16-17 minutes until nicely risen and golden brown.

Serve with your favourite jam, clotted or whipped cream and a pot of tea!

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