So this is the fourth scone recipe I’m trying while on my perfect (and easy) scone recipe quest. I adapted it from Beth Eaglescliffe home baking recipes and I think they’re quite good, in fact they are currently holding second place.
When I went through the many scone recipes online, I repeatedly encountered the “self-raising” flour problem. I’ve never seen self-raising flour in stores here and for the ultimate scones recipe that I posted in June I just winged it, but this time I thought I should do some research. Check the tips page on how to make self-raising flour.
This is how I winged it before: 3 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt for 1 3/4 cup (225g) flour
For this recipe I used the Bread, Cakes and Ale conversion and added 25g of baking powder to 475g of plain flour.
- 4 cups (500 g) self-raising flour - I used 3 cups & 12 tablespoons (475g) all purpose flour and 2 tablespoons & ½ teaspoon (25g) baking powder
- 4½ tablespoons (55g) caster sugar
- pinch of salt
- 7 tablespoons (100g) butter
- 11 oz (300ml) milk
- 1 egg
- splash of milk
- Preheat oven to 425°F / 220°C
- Lightly grease a baking sheet and dust with a little flour.
- Place the flour, salt, sugar and baking powder in a large bowl.
- Add the butter in small pieces and rub the butter into the flour so you get little cornflake – sized pieces.
- Make a well in the middle of the mixture and gradually add the milk, then fold the milk into the dry mixture gently with a wooden spoon, try not to beat the air out of the dough.
- Place the dough onto the floured work surface and shape it by patting it gently into a one inch thick sheet.
- Using a 2 inch / 5cm diameter cookie cutter cut out scone from your dough sheet.
- Beat the egg with a splash of milk.
- Put the scones on the greased baking sheet and brush each one with the egg glaze, then bake for 10 minutes.
- Check them after 10 minutes to see if they have risen and are golden on top, if not, leave to bake for 2 or 4 more minutes.
- Place the scones in a towel on a wire rack to cool.