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British Scones


    Mix Together:
  • 1 1/2 cups all-purpose flour, plus more for handling the dough
  • 1 1/2 tsp baking powder
  • 2 1/2 tbsp white sugar
  • 1/2 tsp fine sea salt
  • 4 1/2 tbsp cold butter
  • 1/3 cup chopped sultanas and cranberries (or other dried fruits)
  • 2/3 cup milk (1 1/5 %) or buttermilk (amount corrected)
  • 1 egg yolk and 1 tbsp milk for brushing

Mix flour, baking powder, sugar and salt in food processor. Cut the butter into small cubes and add to dry ingredients using the pulse function four or five times until you can spot no butter pieces that are larger than small peas. Add chopped dried fruit and pulse once or twice, then add milk (or buttermilk) and pulse again just until the dough comes together and doesn't show big spots of flour - it may still be a little wet though (you can add a little more flour if you think it's too wet to proceed). Dump onto a well floured board, generously sprinkle with flour and knead very shortly (3 or 4 times should be enough!) Pat into a round disc of about 1 1/4 inch thick and cut with a cookie cutter (mine has a diameter of 2 1/2 inches) and place them on the parchment paper lined baking tray. (Don't twist the cookie cutter; this causes the scones to rise unevenly.) Lightly beat egg yolk with one tbsp milk and brush tops of scones. Bake on middle rack for 13 to 15 minutes at 425° or until golden brown. Let cool on a wire rack. Best enjoyed while still warm with unsalted butter/clotted cream and jam.

Around The Kitchen » Recipes | British Scones | Appliances and Gadgets For Your Kitchen