Scone Recipes

Several people have asked me for the scone recipes, so here they are.

Lemon and Sultana Scones

225g Self raising flour
1/2 tsp salt
50g butter
150ml milk
50g sultanas
The zest of 1 lemon
Extra milk for brushing

Rub the butter into the sifted flour and salt. Mix in the sultanas and lemon zest, and then add the milk all at once. Mix to a soft but not sticky dough with a knife.

Roll out to about 2cm thick and cut into rounds with a biscuit cutter. Transfer to a greased baking sheet, brush tops with milk and bake for about 10 minutes at 230C, till well risen and golden.

Cool on a wire rack.

Cheese Scones

Follow the recipe above but add a pinch of Cayenne Pepper to the flour and salt, then mix in 50g of strong flavoured cheese before adding the milk. I also added a teaspoon of dried Oregano.

Any other flavours ...

Basically you can add what you want - fruit, spices, herbs, whatever takes your fancy at the time.
Isobel uses yogurt instead of milk, other people use half milk, half Creme Epaisse or buttermilk.


Traditions and secrets!

Handle the dough as little as possible and don't roll it out too thinly - if you do the result will be more like cookies.

Never cut a cooked scone, it destroys the texture, break it in half with your fingers.

Always eat them on the day you make them, or put them in the freezer as soon as they are cool.