Traditional English Scones

As much as I adore cream teas, I always feel a bit disappointed with the scones. I don’t think anyone makes proper scones, not like my parents make. The more realistic outcome is probably that the scones my parents make are not traditional scones, but they’re so much nicer.



Scones are always what my Dad makes when there’s milk and eggs to use up. There’s not even much milk in them, but it’s an excellent excuse to have hot scones regularly, so no one questions it. They may be traditionally a summer dessert, but there are few things more comforting on a cold wintry Sunday. There’s nothing like a scone fresh out of the oven, so hot that the butter disappears into it, and it leaves your fingers greasy and your stomach happy.



It rhymes with stone, by the way.

Proper English Scones (probably)

400g Self Raising flour

100g softened Butter

100g granulated or caster sugar

1tsp baking powder

1 egg, beaten

Splash of milk

Handful of raisins (optional)

1. Preheat oven to 160c.



2. In a bowl combine flour, sugar and baking powder



3. Add the butter and rub into the dry mix with your fingers – it should go sort of pebbly



4. Add the egg and then a splash of milk – just enough for the dough to be soft and easy to handle (it may be slightly sticky – also fine)



5. Add raisins if you fancy!

6. Grease or line a baking sheet and then add spoonfuls of the scone dough to it. You can roll them into balls, but in our house, we prefer ugly lumps. They are just so much more inviting than the uniform, cut-out versions, don’t you think?



7. Pop into the oven and cook for 20 minutes.



8. Eat immediately, with butter, or jam, or butter and jam. Or eat them later. All options are good options.