Traditional sweet scones
Puddings and cakes
- Serves: 8
- Preparation time: 30 minutes
- Cooking time: 20 minutes
- 225g/8oz self-raising flour
- Half a teaspoon of salt
- 55g/2oz cold butter, diced
- 30g/1oz caster sugar
- 150ml/5floz milk
- Preheat the oven to fan 200C and lightly oil a non-stick baking sheet
- 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.
- Stir in the sugar, then add the milk and mix until it forms a soft, spongy dough
- 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.
- Roll out the dough to about 2.5cm (an inch) thick
- Dust a 7cm (2 3/4 inch) diameter pastry cutter in flour and quickly stamp out your scones
- Place the scones on the baking sheet
- 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.