Castle Drogo's scones
Everyone asks how we get our scones so fluffy and light, you'll find the recipe below so you can make them at home.
- 1lb or 500gms S.R. flour
- 4oz or 113gms good margarine
- 4oz or 113gms caster sugar
- 6fl.oz or 175mls milk
- 1 free range egg + beaten egg to glaze
- Pinch of salt
- Oil a baking tray large enough to hold 12 medium scones.Turn the oven to 200c or gas 7.
- Sift the flour into a mixing bowl; add the sugar and margarine cut small. Rub between your fingers until the mixture is like fine breadcrumbs or use an electric mixer to achieve the same.
- Beat the egg lightly and add together with the milk to the dry ingredients. Mix to a soft dough adding more milk if necessary.
- Turn onto a clean, floured surface and need very lightly just to smooth the dough – it's best to handle it a little as possible.
- Pat or lightly roll out the mixture to about 1½” 4cms thick, cut with straight sided, medium cutter (they rise better with this clean cut) and place on the prepared baking tray. Brush with beaten egg and bake for approx. 20 minutes or until light golden and firm to touch. Place on a cooling tray.
- Serve warm with homemade strawberry jam and Devon clotted cream! If there are any left over – freeze on the day they are made.
Traditionally, scones do not use egg in the mixture but the addition gives the finished scones a firmer crust and more cake-like centre.
For cheese scones omit the sugar and add 4oz or 113gms of strong grated cheddar and 1tsp. of paprika to the raw mix. Once egg washed sprinkle the scones with more grated cheddar before baking.