At last, the search for the best scone recipe is over!
This recipe was given to me by my colleague, John, on his retirement, just as it was given to him by Maureen when she retired some years ago. However, since I won’t be retiring for 27 years, I thought I’d pass on the recipe now.
Maureen is a magical lady who used to boost staff morale through the medium of scones, corned beef pie, chocolate cake and many other delights at morning break and parents’ evenings.
Anyway, here’s the recipe (made with water and not milk – who knew?):
1lb self-raising flour
1 teaspoonful baking powder
Rub the butter into the flour and baking powder until it resembles breadcrumbs.
Add 4oz sugar and 2oz sultanas/raisins.
Crack a large egg into a measuring jug, then make this up to 9 fl.oz with cold water. Whisk together.
Stir little by little with a knife into the dry mixture (you probably won’t need it all), then finish off with your cold hand. When it all comes together, lightly flatten it on the work surface with your hand until it’s about an inch thick. Use a round cutter to make about 10 scones.
I’d really recommend that you buy one of those non-stick black baking sheets to cover your baking tray: it saves all of that greasing and flouring.
If you have any egg mix left, brush the tops with that; if not, use a little milk to make it go further.
Cook in a hot oven (200 degrees) for 25 minutes, but know your oven – in mine, they cooked in 10 minutes at 190 degrees. Take them out as soon as they start to smell delicious, and pop them on a baking tray with a tea towel on top.
Omit the sweet stuff, and instead add 1/4 tsp mustard powder, 1/4 tsp cayenne pepper, 4 oz strong cheddar and a teaspoonful of salt to the dry mixture.