Another non-traybake recipe. But scones are very traditional in Northern Ireland and there was a recipe in one of my books, so here it is!
This is a recipe for plain scones. No additions. No sickly, sugary glazes (American scones, I’m looking at you here). Just plain scones, best eaten while still warm and fresh from the oven. With butter and jam. Or clotted cream, if you live somewhere you can buy the proper stuff.
These are very quick and easy to make. In fact, I think I had these ready to put in the oven even before it had finished preheating. And that’s with taking time for photographs too.
You can take this basic recipe and add raisins or cherries or many other things and I will try to feature some different scone recipes in the future, but for now, we’re keeping it simple.
(Oh, and before we get to the recipe, scone rhymes with gone. It does not rhyme with tone.)
8oz/225g plain flour (all-purpose flour)
4 tsp baking powder
½ tsp salt
1 tbsp sugar
4-5 fl oz/100-150ml milk
1 beaten egg, to glaze
1. Sieve the flour, baking powder and sugar into a large bowl.
2. Rub the butter into the flour until it resembles breadcrumbs.
3. Slowly add the milk until you have a stiff dough. Don’t add it all at once because you might not need it all and you’ll end up a sticky dough.
4. Roll out the dough until it’s about 1-2cm thick and cut into small rounds (this recipe makes about 10 scones). I used a 58mm cutter (2¼ inch).
5. Place the rounds on a floured baking tray and brush the tops with beaten egg. Bake in a 400F/200C oven for 10-12 minutes.
6. Try not to eat them all at once when they come out of the oven.