I’m seriously fond of my own ‘simple scones’ – they are so light and fluffy, and a perfect receptacle for some delicious whipped cream and jam. I think that they were the very first recipe I posted here on Eating for Ireland.
Here’s the link in case you just want plain scones!
I’ve always felt though, that the very lightness of them didn’t really support any additions, so I’d been looking for a good fruit scone recipe, and I finally found it!
This recipe came from the Good Food website, and I make these scones literally at the drop of a hat. They always turned out beautifully – she said modestly..
It’s a slightly bigger recipe than my simple scones, but you get 8-10 really good-sized scones for your money – don’t worry about over-catering – they’ll be gone in a flash!
See NOTES for an alternative way to cut them ..
- A large mixing bowl
- measuring spoons
- Balloon whisk
- Large shallow baking tray
- Coarse grater
- flat-bladed knife
- Pastry cutter – I use a 2-3inch/ 6-7cm cutter for this recipe – or I just cut them with a knife – see NOTES
- Rolling pin
- Pastry brush
INGREDIENTS: This recipe will give you 8-10 large scones
- 350g Self Raising Flour
- 1 spoonful of Baking Powder – please use measuring spoons for this, it’s actually quite important
- 1/4 teaspoon salt
- 85g very cold unsalted butter
- 3 tablespoons of caster sugar – I use Golden caster.
- 100g Sultanas or Raisins
- 100-150mls Buttermilk
- 1 capful of Vanilla or Orange extract – optional
- a small egg, and a splash of milk, beaten together – optional.
- Heat the oven to 200°Fan – so yes, very hot.
- Put the baking tray in to heat
- Sift the Flour, Baking Powder and salt together into the mixing bowl, mix it together with the Balloon whisk.
- Grate in the butter – dip it into the flour mixture to keep it from sticking to your hands as you grate.
- Mix in the sugar.
- Add the fruit, and mix through.
- Add about 100mls of the Buttermilk and the vanilla or orange extract –
- Then – using the flat-bladed knife – start to bring the dough together, adding extra Buttermilk a little at a time as you need it to make a fairly thick dough. Turn the dough over and over to gather up all the last bits of dryish mixture.
- Flour your hands, then move the dough in one piece onto a floured surface, and fold it over itself 2 or 3 times – as with all scone mixtures, avoid over-handling it.
- Pat it into an oval shape about 3cms deep.
- Give it a gentle roll with the Rolling pin to smooth out the top
- Remove the heated tray from the oven, put it on a heat-proof board, and sprinkle a little flour onto it.
- Start cutting out the scones, and as you do, place them onto the tray immediately.
- See NOTES for the easy ‘no-cutters’ method of cutting this dough!
- You’ll get 5 or 6 scones from this first cutting, so bring the leftovers together and reform, then cut the last of the scones.
- Using a pastry brush, paint the tops of the scones with an egg wash, or if you’re short of time/bone idle like me, with just a little extra buttermilk – or, you know, not at all…
- Put the tray straight into the hot oven and put 12 minutes on the timer.
- After 10 minutes, have a look – the scones will have risen nicely, but will be a bit pale still – so gently turn the tray around, and give them another 3-5 minutes until they’re nicely browned.
- Once browned to your liking, remove them to a cooling rack.
- These are lovely warm, with some butter, or cooler with butter or cream, and jam.
- They’re best on the day they’re made, but absolutely fine for even a day or two afterwards.
- The larger cutter works better than my usual small one, as it seems to avoid the fruit when you’re cutting the scones.
- To simply cut the dough, rather than pressing out scones, bring the dough to the ready-to-cut stage, then, using a sharp knife, cut it into 4 bands
- Cut the two end blocks into 2 scones each.
- Then cut the two central blocks into 4.
- Pop them onto the heated tray as you cut them.
- Bake as before
- Mostly I don’t bother with the egg wash etc.
- I’ve started using measuring spoons for things like Baking Powder etc. I used to just pull a spoon out of the cutlery drawer, which was a bit haphazard, so I’m happier using proper measuring spoons – if you can get yourself a set, they’re a good investment..