Serves : 7 scones
Preparation Time : 20 minutes
Cooking Time : 14 minutes
- 250g self-raising flour
- 1 tsp of baking powder
- a pinch of rock salt
- 70g of cold unsalted butter
- 2.5 tbsp of golden caster sugar
- ½ cup of raisins
- 90ml cold milk
- 1 tsp of pure vanilla extract
- 1 egg (half add in the milk; half brush the top of scones）
Add 1 tea spoon of pure vanilla extract in the milk.
Whisk an egg, then pour half into the milk and keep the other half for brushing on the scones.
In a big bowl, add 250g of self-raising flour, 1 tea spoon of baking powder and a pinch of rock salt, then mix them together.
Get 70g of cold unsalted butter from the fridge, dice it and add into the flour.
Rub the cold butter into the flour with your finger tips, do that quick and light, until the flour turn into crumbs.
Then add 2.5 table spoons of golden caster sugar and 1/2 cup of raisins.
Mix the sugar and raisins into the flour with a spatula. Then add the milk.
Use a fork to gently mix the milk and flour together without pressing it.
Transfer the lose dough on the working station.
Pat it gently to form a 3cm thick round dough.
Dust a 6cm cutter with dry flour, then cut out the scones without twisting the cutter.
After cutting the first round of scones, break the remaining dough and stack together and shape it again. Dust the cutter and cut out a few more scones.
Make sure you stack up the remaining dough, so the scones would expand vertically not horizontally.
Repeat the same steps until there is only one small piece of dough left. You can shape it into a scone too. This one may look ugly but taste just as good.
Put the scones in a lined baking tray and brush the top with egg wash. Don’t brush the side.
Let the scones rest for 10 minutes, then put them in the pre-heated oven, 200°C bake for 14 minutes.
Traditional English scones serve with clotted cheese and jam, if you can’t find clotted cheese, you may use cream cheese or mascarpone cheese. Make yourself a cup of nice tea and enjoy these delicious scones.
- I used a 6 cm cutter. Dust your cutter before cutting the scones.
- Use self-raising flour because it would make your life easier and your scones taste better.
- Don’t knead your dough, just gently combine the ingredients to form a dough.
- Let the scones rest 10 to 15 mins before baking.
- It’s not easy to find clotted cream in HK, you could serve your sones with cream cheese or mascarpone cheese instead.
- After cutting out the first round of scones, stack up the rest of the dough and reshape it, and cut again.