Traditional English Scones

Too few ratings

“These traditional English scones are delicious with strawberry jam!”

Difficulty

Easy 👌
20
min.
Preparation
1200
min.
Baking
0
min.
Resting

Ingredients

Pieces:-15+
500 g self raising flour
125 g unsalted butter
¼ tsp salt
1 tsp baking powder
90 g sultanas
187 ml whole milk
88 g caster sugar
½ egg (mixed)
½ tsp vanilla extract
Metric
Imperial

Utensils

  • rolling pin
  • Step 1/12

    Add the flour, salt, butter, and 1 heaped tsp of baking powder to a big mixing bow and mix everything with your fingers until it resembles fine breadcrumbs.
    • 500 g self raising flour
    • 125 g unsalted butter
    • ¼ tsp salt
    • 1 tsp baking powder

    Add the flour, salt, butter, and 1 heaped tsp of baking powder to a big mixing bow and mix everything with your fingers until it resembles fine breadcrumbs.

  • Step 2/12

    Mix the sultanas in.
    • 90 g sultanas

    Mix the sultanas in.

  • Step 3/12

    Mix one egg and divide it into two. About 25g each half.

    Mix one egg and divide it into two. About 25g each half.

  • Step 4/12

    In a jug, mix the milk, 1 half of the egg mixture, caster sugar and the vanilla extract.
    • 187 ml whole milk
    • 88 g caster sugar
    • ½ egg (mixed)
    • ½ tsp vanilla extract

    In a jug, mix the milk, 1 half of the egg mixture, caster sugar and the vanilla extract.

  • Step 5/12

    Add **most** of the mixture to the flour, leaving about 50ml to the side to egg wash the scones.

    Add **most** of the mixture to the flour, leaving about 50ml to the side to egg wash the scones.

  • Step 6/12

    Mix em with a spatula or wooden spoon to bind everything. Don’t over work the mixture.

    Mix em with a spatula or wooden spoon to bind everything. Don’t over work the mixture.

  • Step 7/12

    Tip it out onto the table and finish binding it with your hands.

    Tip it out onto the table and finish binding it with your hands.

  • Step 8/12

    Don’t over work it. It should not feel sticky to your hands.

    Don’t over work it. It should not feel sticky to your hands.

  • Step 9/12

    Roll it out to about 1/2 in., or thicker if you prefer.
    • rolling pin

    Roll it out to about 1/2 in., or thicker if you prefer.

  • Step 10/12

    Cut them out with a scone cutter.

    Cut them out with a scone cutter.

  • Step 11/12

    Put them on a tray and egg wash there to off the scones.

    Put them on a tray and egg wash there to off the scones.

  • Step 12/12

    Put them in a pre-heated oven (180 Celsius) for 20 mins.

    Put them in a pre-heated oven (180 Celsius) for 20 mins.