225g (8oz) self-raising flour
1 tsp of baking powder
25g (1oz) caster sugar
A pinch of salt
55g (2oz) unsalted butter (slightly softened)
150ml (5fl oz) of whole milk
1egg (beaten) or plain flour (for brushing or dusting)
Mix together the flour, baking powder and salt into a bowl.
Stir in the sugar, add the butter and rub quickly into the flour, creating a fine breadcrumb consistency. Add the cinnamon and /or dried fruit to make different varieties
Add the milk, a little at a time, working to smooth dough.
This is now best left to rest for 5 to 15 minutes before rolling.
Roll out the dough on a lightly floured work surface until 2cm thick. Using a 5cm round pastry cutter, cut the dough, using a sharp tap and not twisting the dough as you cut. Twisting the scone mix will result in an uneven rising.
The scones can either be brushed with the beaten egg for a shiny glaze, or dusted with the flour for a matt finish. Lightly knead together the rest of the dough and stamp out more scones to use all the mixture .
Place the scones on a greased baking sheet and bake in Halogen Oven for 10-12 minutes at 220°C until well risen and golden brown.
Allow to cool slightly on a wire rack, and serve while still warm. Serve with butter and jam.
4 thoughts on “Scones”
Great recipe to try but unsure whether to put on high rack or low one, it didn’t say.
Also if I follow normal recipes do I have to either reduce the temperature or time? Or do I change both.
Can you please help me with this, I have had my oven for several years and really want to make better use of it.
When I last baked these it was on the lower rack and without the extender ring . I always try out new recipes reducing time and temp by about 10%, mine was in an AndrewJames model and worked out first time producing the best scones i’ve ever made ! but if not cooked through, adjust the temp back first.
Why would mine be uncooked on the bottom ?
Are you cooking them on a tray – try a rack,so the hot air circulates properly