Traditional sweet scones

Puddings and cakes

  • Serves: 8
  • Preparation time: 30 minutes
  • Cooking time: 20 minutes

Image

Our traditional sweet scones are great with jam and cream © National Trust Books/Karen Thomas

Our traditional sweet scones are great with jam and cream

Video

Ingredients

  • 225g/8oz self-raising flour
  • Half a teaspoon of salt
  • 55g/2oz cold butter, diced
  • 30g/1oz caster sugar
  • 150ml/5floz milk

 

Method

  1. Preheat the oven to fan 200C and lightly oil a non-stick baking sheet
  2. Sift the flour and salt into a food processor. Add the butter, whiz to fine crumbs, and then tip the mixture into a bowl. Otherwise, sift the flour and salt into a bowl and, using your fintertips, rub the butter into the flour until it resembles fine breadcrumbs.
  3. Stir in the sugar, then add the milk and mix until it forms a soft, spongy dough
  4. Turn out onto a lightly floured surface and gently knead until it is just smooth. The raising agent starts to work as soon as the liquid is added, so it’s essential to be quick.
  5. Roll out the dough to about 2.5cm (an inch) thick
  6. Dust a 7cm (2 3/4 inch) diameter pastry cutter in flour and quickly stamp out your scones
  7. Place the scones on the baking sheet
  8. Bake for 20 minutes or until well risen and brown

National Trust scone variations of the recipe above:

Fruit scones: add 115g/4oz raisins with the sugar.

Apricot scones: add 115g/4oz chopped dried apricots with the sugar.

Treacle scones:
  add an extra 30g/1oz self-raising flour; warm the milk and add 60ml black treacle to the warm milk.

Rose scones: add ½ teaspoon distilled rose water to the milk.

Strawberry scones: Add 70g/2 ½ oz chopped fresh strawberries with 10ml (1 dessertspoon) less milk.

Raspberry scones: Add 70g/2 ½ oz gently crushed raspberries with (1 dessertspoon) less milk.

Cheese scones: Add 115g/4oz grated hard cheese, a pinch English mustard powder and a pinch of cayenne pepper after the butter has been rubbed in.  Omit the sugar.

Blue cheese scones: Add 115g/4oz finely crumbled blue cheese after the butter has been rubbed in. Omit the sugar.