Classic Scones
500g plain flour35g baking powder1 pinch of salt75g unsalted butter, room temperature100g caster sugar150g golden sultanas2 medium eggs165ml whole milkegg for egg wash
Place the sultanas in a medium bowl and cover with boiling water and allow to soak for 10 minutes, then drain the water.
In a large bowl mix together the flour, baking powder and salt. Rub the butter into the flour mixture until it resembles fine breadcrumbs. Stir in the sugar and sultanas then add the eggs and milk. Gently bring the dough together then tip out onto the floured work surface.
Chaff the dough by folding and turning the dough until it has a smooth and even consistency. Use a floured 5.5cm cutter to cut rounds of dough, making sure you press straight down without turning (this would prevent the scone from rising). Place the scones on a parchment lined baking tray and brush the tops with beaten egg. Allow the scones to rest for an hour.
Preheat the oven to 220C/200C fan. Bake the scones in the preheated oven for 5 minutes then reduce the temperature to 175C/155c fan and bake for a further 15 minutes.

Classic Scones

500g plain flour
35g baking powder
1 pinch of salt
75g unsalted butter, room temperature
100g caster sugar
150g golden sultanas
2 medium eggs
165ml whole milk
egg for egg wash

Place the sultanas in a medium bowl and cover with boiling water and allow to soak for 10 minutes, then drain the water.

In a large bowl mix together the flour, baking powder and salt. Rub the butter into the flour mixture until it resembles fine breadcrumbs. Stir in the sugar and sultanas then add the eggs and milk. Gently bring the dough together then tip out onto the floured work surface.

Chaff the dough by folding and turning the dough until it has a smooth and even consistency. Use a floured 5.5cm cutter to cut rounds of dough, making sure you press straight down without turning (this would prevent the scone from rising). Place the scones on a parchment lined baking tray and brush the tops with beaten egg. Allow the scones to rest for an hour.

Preheat the oven to 220C/200C fan. Bake the scones in the preheated oven for 5 minutes then reduce the temperature to 175C/155c fan and bake for a further 15 minutes.


  1. comidapornografia reblogged this from food-and-cake-escape
  2. aznpaboxxx reblogged this from food-and-cake-escape
  3. quiichea reblogged this from food-and-cake-escape
  4. lotusmika reblogged this from foodinyourveins
  5. 21gramosdepesoneto reblogged this from winivier
  6. winivier reblogged this from foodinyourveins
  7. mariestocat reblogged this from sugar-free-just-as-sweet
  8. no-such-thing-as-too-sweet reblogged this from foodinyourveins
  9. palaceofcuteness reblogged this from food-and-cake-escape
  10. beyuurh reblogged this from food-and-cake-escape
  11. coffeecute reblogged this from foodinyourveins
  12. skwirt reblogged this from foodinyourveins
  13. yournameonawhisper reblogged this from food-and-cake-escape
  14. foodinyourveins reblogged this from food-and-cake-escape
  15. ohheyitsdannabanana reblogged this from food-and-cake-escape
  16. chill-yo-nips reblogged this from habitat-of-healthy-and-happy
  17. habitat-of-healthy-and-happy reblogged this from food-and-cake-escape
  18. mysticautumn reblogged this from creamoftheoreo
  19. ifonlyigaveafuckwhatyouthink reblogged this from food-and-cake-escape
  20. sugar-free-just-as-sweet reblogged this from food-and-cake-escape
  21. creamoftheoreo reblogged this from food-and-cake-escape
  22. adelinapetrova reblogged this from food-and-cake-escape
  23. food-and-cake-escape reblogged this from bakeddd
  24. linksrefblog reblogged this from prettygirlfoodrecipes
  25. seinendan reblogged this from inslow-motion
  26. dontpushmetotheedge reblogged this from prettygirlfood
  27. sshortcake84 reblogged this from prettygirlfood and added:
    I’ve been watching so many European cooking shows that I’m starting to think about cooking in the metric system. Not...
  28. nan-haengbokhae reblogged this from y-eppeuji
  29. y-eppeuji reblogged this from mangocakeu