Plain Scones

Self raising Flour 200g 500g

Baking Powder 5g 12g
Salt Pinch 5g
Butter 50g 125g
Sugar 50gm 125gm
Milk 15mls 125mls
Egg 1 2
Method

1. Sieve the flour, baking powder and salt together.

2. Mix the sugar, milk and egg together
3. Rub the butter into the flour mix
4. Gradually incorporate the egg mix into the flour until you form a firm-ish
dough.
5. Turn the dough out onto a floured surface and pat out to a thickness of 2.5cm.
You can reshape the dough but be careful not to over work the gluten in the
flour and make your scones tough.
6. Using a round cutter (6cm diameter) cut the dough into rounds and place onto a
greased baking sheet.
7. Milk-wash the tops of the dough and bake in a pre-heated oven 200°C for 15-20
minutes.
8. Remove from the oven and allow to cool.
9. Serve with clotted cream and strawberry jam.

For Fruit scones add 50g washed sultanas to the mix after rubbing in the fat.

For Cherry scones add 50g ¼ glacé cherries and omit half the sugar.

For Cheese scones add 50g grated mature cheddar cheese, 5g English mustard powder, a
pinch chopped parsley and a pinch of cayenne pepper. Omit all the sugar. Sprinkle a little
extra grated cheese on top of the finished scones just before cooking.

For Spinach and Walnut scones add 60g dry chopped cooked spinach, seasoned with
pinch of fresh grated nutmeg and the same of fresh ground black pepper. Add 40g lightly
chopped walnuts. Egg-wash the tops of the scones before cooking. Omit all the sugar.

Please note that if you want to you can substitute half the flour for wholemeal flour but add
a little extra baking powder and you may need more liquid.