Ultimate Scones. The Best Scone Recipe In The World
The humble scone. So easy to make, and so versatile. But such a source of division. Lets just clear up how these are pronounced. In Scotland and the North of England these can only be Scones (rhyming with swan, prawn, gone etc). In the south of England Scones are pronounced to rhyme with phone and zone. Sorry south of England – wrong. Just wrong.
Ok so now we’ve cleared that up, I’ll continue with the recipe.
- 80g butter
- 325g self raising flour
- 2 tablespoons caster sugar
- 175ml milk (with optional squeeze of lemon juice)
- 1 teaspoon baking powder
- pinch of salt
Add the flour, baking powder and salt to a bowl, add in the butter. This should be chilled, and cubed. Work the flour and butter through your fingers to make a fine bread crumb consistency.
Add the sugar and stir through.
Warm the milk, and add the squeeze of lemon juice. Add to the dry mix of ingredients, and combine.
Roll into a mound, and flatten to around 3cm deep. (Mine are a little too flat – They won’t rise much, so roll them to the height you want them to be when cooked.)
Use an unfluted cutter and cut out your scones. Try to push down directly (i.e. don’t twist – the twisting motion tends to make the scones rise unevenly). For some reason a fluted cutter has the same effect.
Brush with beaten egg.
Bake in a pre heated oven at 185 C for around 20 mins, or until golden and brown.
Remove from the oven and leave to cool. Resist the temptation to eat two before anyone else notices.
Ok sneak one while Jamie is still upstairs asleep, and Abbi is out swimming with her friend. Shhh don’t tell.
Jamie had his friend for a sleepover, so scones for breakfast when they finally get up.
And Abbi and her friend Alexa managed to polish off a few for their post swim snack.