For years I’ve been making scones with plain flour, they have been OK but a bit dry and crumbly. Since I’ve been making bread and reading a lot more about baking I’ve discovered that using strong flour for scones gives them a lighter texture and they keep longer. They can also be knocked up in just over half an hour.
This is how I make them
- 200g strong white and 50g strong wholemeal flour (or 250g strong white flour)
- 50g unsalted butter
- 1 ½ tsps baking powder
- 1 tbsp caster sugar
- 100g dried fruit, chopped if necessary (I like raisins or apricots).
- 175ml milk or buttermilk
- 1 egg yolk (optional)
NB – this recipe makes 6 or 7 but the amounts are easily doubled.
Cutter and lined baking sheet
Preheat your oven to 2000C.
Put the flour(s) in a bowl together with the butter and rub it in until it resembles fine breadcrumbs.
Add the baking powder, sugar and fruit and mix until evenly distributed.
In a jug measure out the milk, or buttermilk, and add the egg yolk. Mix together.
Put the wet ingredients into the dry and mix together with a knife or your hands, it will be pretty wet but you should get a loose dough.
Turn out onto a well floured work surface and pat down to a thickness of 3cm (try not to be heavy handed here).
Cut out your scones and place on a lined baking sheet.
I like to brush them with a little of the egg white or milk before placing in the oven.
Cook straightaway for 20 - 25 mins until lightly browned.
Leave to cool.