Died and Scone to Heaven

After years of searching for the perfect scone recipe I have found it. No more explanation needed - check out these babies:

Jam of choice is blackcurrant.

Ingredients

450g self raising flour
175g cold unsalted butter
2 large pinches of salt
75g caster sugar
2 large eggs
6 tbsp butter milk (or full fat milk with a squeeze of lemon)

Preheat oven to 190C, put on the kettle and turn on radio 4.

Rub butter into the flour until it looks like fine breadcrumbs and the butter is entirely dispersed. The easiest way of doing this is in a food processor. Stir in the sugar and salt.

Next, whisk the eggs and buttermilk together until well combined and fluffy. Pour the liquid into the dry ingredients and mix with a spoon until it comes together. The less the dough is handled, the better the scones will come out so as soon as the dough has come together, gently roll out until it is 3cm high and cut out the scones.

Place on a lined baking tray, brush with milk and put in the oven for around 25 minutes until light gold.  Devour whilst warm with lots of cream and jam and tea.

Cream to scone ratio of 5:1

Caspar was a fan

The perfect Sunday afternoon tea.


If you prefer a savoury scone use only 40g sugar and add 2 pinches black pepper.