- July 2015
- Makes 35
- Hands-on time 15 min, oven time 10 min, plus proving
A perfect scone is a beautiful thing; light, not too sweet and topped – just as it should be – with thick clotted cream and your favourite jam.
Looking for a savoury version? Try our incredibly moreish cheese scones.
- 3.7g (2.2g saturated)
- 12.6g (3.2g)
- 440g strong bread flour, plus extra for dusting
- 30g baking powder (see tips)
- 80g caster sugar
- 80g unsalted butter, diced
- 1 medium granny smith apple
- 75ml double cream
- 150ml whole milk
- 1 medium free-range egg, plus
- 1 yolk, beaten with a pinch of salt
- Sift the flour, baking powder, sugar and a pinch of salt into a mixing bowl. Using your fingertips, rub the butter into the flour until it’s no longer visible. Peel, core and grate the apple into the mixture (it’ll turn brown if you grate it in advance).
- Combine the cream and milk in a jug, then gradually mix into the flour mixture using a wooden spoon (see tips). Use just enough liquid for it to come together, then turn out onto a lightly floured surface and knead for 3-4 minutes to form a smooth, soft dough. Roll out to about 2.5cm thick, then cut into discs with a 5cm diameter cutter.
- Line 2 baking sheets with baking paper. Put the scones on the lined sheets, leaving 2-3cm space around each one, then leave to prove in a warm spot for 20-30 minutes until puffed up. Meanwhile, heat the oven to 200°C/180°C fan/gas 6.
- Pass the beaten egg through a sieve to remove any lumps, then brush onto the tops of the scones. Bake for 10 minutes or until golden. Allow to cool a little before serving.
Use a fresh, good quality baking powder. As it ages, baking powder gets stale and loses its efficacy.
Add the liquid gradually. Different brands of four absorb different amounts of liquid – you may not need all the liquid in the recipe, or you may need a drop more. You want a soft but not sticky dough.
The oven needs to be properly heated before the scones go in, so they brown beautifully without overcooking in the middle.
Freeze the scones, as soon as they have cooled, in a sealed container for up to a month. Thaw at room temperature, then warm in a 200°C/180°C fan/ gas 6 oven for 5 minutes.
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