SCONES

/ Makes 15

During my time working in some of the UK’s finest hotels, I have made thousands of scones. Being back in the kitchens at Cliveden House making afternoon tea was great fun. It was there that I learnt that the ‘correct’ way to stamp out scones was using a straight cutter as a crinkly one was for the lower classes!

My scone recipe uses strong bread flour; this gives a great structure to the dough and creates a fluffy light crumb in the finished scone. The basic recipe here can be adapted to include many different flavours. I’ve given instructions below for walnut scones and fruit scones, but feel free to let your imagination wander and experiment with your favourite flavours. The question of whether you like to spread your jam or your cream on first will determine whether you prefer a Cornish (jam first) or Devon (cream first) cream tea.

PREP: 15 minutes

BAKE: 12–15 minutes

500g strong white bread flour, plus extra for dusting

5 teaspoons baking powder

80g softened unsalted butter

80g caster sugar

2 medium eggs

250ml full-fat milk

1 beaten egg, to glaze

for walnut scones:

add 100g chopped walnuts

for fruit scones:

add 100g sultanas

equipment:

5.5cm round cutter

1. Preheat your oven to 220°C/Gas 7. Line two baking trays with parchment paper.
2. Place the flour, baking powder, butter and sugar in a mixing bowl. Rub the ingredients together with your fingers to form a breadcrumb-like mixture. Add the eggs and turn the mixture gently to incorporate the ingredients. Add half the milk and keep turning the mixture to combine. A little at a time, add the remaining milk to form a soft dough.
3. Place the dough on a lightly floured surface. Use your hands to fold the dough in half, then turn it 90 degrees and repeat. Do this a few times until the dough is smooth. (If you are making flavoured scones, add the walnuts or sultanas now.) Keep dusting the work surface with flour if the dough is sticking. Do not overwork the dough.
4. Roll the dough to 2.5cm thick. Using a 5.5cm round cutter dipped in flour, stamp out rounds and place them on the prepared trays. Try not to twist the cutter, just press down then lift up and press out the dough. Re-roll any offcuts and cut out more scones. Leave them to rest for a few minutes, then brush each one with egg wash, being careful not to let the egg run down the sides.
5. Bake the scones for 12 to 15 minutes, until golden and well risen. Leave to cool, then split in half and enjoy with butter or clotted cream and jam.