Scones

When it comes to scones I'm a bit of a purist.  I don't want them contaminated with cranberries, chocolate, nuts or even candied peel (and definately not iced). Scones should be a frugal treat not adulterated with added luxuries. For me the perfect scone is a not too sweet, moist cross between a biscuit and cake with perhaps added raisins.  The outside should have a bit of a crunch but the inside soft and fluffy.  A good scone needs nothing more than a pot of tea, butter (or clotted cream) and good raspberry jam.  A really good scone doesn't even need the jam.

Jarrold's Scones - Best in Norwich?

My standard scone recipe is accordingly parsimonius. It's based on the recipe in my 1974 Cookery Year - a book that's as old as I am and was one of my parents wedding presents.

Scones (Makes 6)


Ingredients:

225 g Plain Flour
3 Teaspoons Baking Powder
50 g Butter
25 g Caster Sugar
25 g Raisins
150 ml Milk (or buttermilk)

Sift together the flour and baking powder.  Rub in the butter so the mixture looks like breadcrumbs.  Add the sugar and raisins.  Pour in the milk and bring the mixture together into a wet dough with a knife, being careful not to overwork it.  Tip the dough onto a lightly floured board and pat down until the dough is about 2.5 cm high.  Cut out scones using a pastry cutter, glass or into squares.   Place on a baking tray and brush the top of each scone with a little milk.  Cook at 200 C for 15 minutes or until well risen and brown.  Cool on a wire rack.

For cheese scones I omit the sugar and raisins and add 50g grated strong cheese - (I use half parmesan and half cheddar).  I sometimes add chopped rosemary or sweet smoked paprika.  Top with a little grated cheese before baking.

For plain sweet scones increase the sugar to 50g and omit the raisins. 

Fresh from the oven

A cornish treat - clotted cream and jam