Traditional Scones

Light and fluffy, perfect for afternoon tea, with or without raisins.

No ratings yet

Print Pin

Keyword: Baking, Pastries, Afternoon Tea, Rasins

Category: Baking, Pastry

Course: Afternoon Tea

Cuisine: English

Prep Time: 15

Cook Time: 12

Resting Time: 15

Total Time: 42

Servings: Pieces

Calories: 265kcal

Author: MJF

Cost: £5.00

Equipment

1 Mixing Bowls
1 Rubber Spatula
1 Rolling Pin
1 Round Cutter
1 Baking Tray

Ingredients

1 lb Flour
2 tsps. Baking Powder
1 tsp. Salt
2 oz Castor Sugar
4 oz Butter
4 oz Raisins Optional
1 tsp. Lemon Peel grated
½ Pint Milk
1 Tbsp. Yoghurt or Sour Cream
1 Egg beaten (for glazing)

Instructions

Whisk the dry ingredients well and then pulse with the butter in a food processor until blended well.
Transfer to bowl, mix in the raisins and lemon peel, then add the milk and yoghurt slowly, just until the mixture comes together.
Rest for 10-15 minutes.
Roll lightly to ¾ inch thick and cut with a 2” cutter (straight down).
Place on a greased baking tray and brush with the beaten egg
Bake for 10-12 minutes at 190°C / 375°F until golden brown.
Place on a wire rack to cool.

Notes

Scones are traditionally served with clotted cream and strawberry jam, however, golden syrup and clotted cream, a combination known as "thunder and lightning" is delicious.

A long-standing debate is what to spread on your scone first.......In Cornwall, traditionally, the jam is put on first and then the clotted cream, while in Devon, the cream is put on first. Which do you prefer?

Nutrition