Makes 10 small scones or 6 HOC size.
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75g (2.5oz ) of chilled butter cut into cubes.
350g (12oz) self raising flour – plus extra for dusting/rolling out.
1 and a half tsp of baking powder
30g (1oz) caster sugar
75g (2.5oz) sultanas
About 150ml milk
2 eggs beaten
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Preheat oven; 220*c or 200*c fan oven / 425 F / Gas mark 7.
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Prepare baking sheet with greaseproof paper.
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If you have a food processor- it’s quicker. Add flour/baking powder and butter – pulse till fine breadcrumbs. Add sugar and sultanas and pulse again. Pour 100ml of milk and all but 2 tablespoons of egg into dry mix and pulse till it comes together in bowl.
Turn out onto lightly floured surface.
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If you’re doing it by hand the object is not to overwork it and keep everything cold.
So add your flour and baking powder into a bowl and add your cubes of cold butter – rub in lightly and quickly till mixture resembles fine breadcrumbs – add sugar and sultanas and mix with a round bladed knife – add wet ingredients as above and bring together with a knife to a soft but not too sticky dough. If it’s a bit too dry add a little more liquid.
Bring together into a ball and turn out onto floured surface.
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Gently knead a few times – try not to overwork till you have a ball. Gently Pat out or roll till it’s around 2-3 cm thick. Cut out with a plain 6cm cutter ( easier than fluted) gather up excess and reform till you have 10 scones or use your largest cutter for HOC sized scones.
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Place on your prepared baking sheet slightly apart and brush with remaining egg wash.
Bake for about 10 minutes but keep your eye on them – check and tap one underneath – if you get a hollow sound – they’re done.
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Pop onto wire cooling tray until cool.
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They’re best eaten on the day – served with a nice cup of tea or coffee and the obvious discussion albeit together or over zoom on whether it’s jam or cream first.
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Why not organise a zoom afternoon tea especially for that discussion and enjoy a HOC scone? Nice. You’re welcome