Scone or scon? This is the eternal question which threatens the friendships of people across Britain. I say… WHO CARES!? They’re delicious and that’s satisfactory enough for me.
- 1 medium egg
- 450g (3 2/3 cups) self-raising flour
- Handful of wholemeal flour (or rye, or buckwheat)
- 100g (1/2 cup) unsalted butter straight from the fridge
- 100g (1/2 cup) granulated sugar
- 300ml (1 1/4 cup) buttermilk (or whole milk, or milk/yoghurt mix)
- 150g (1 cup) sultanas/raisins (optional)
- Pinch of salt
Preheat the oven to 200°c (425°F).
Break the egg into the bowl with a tiny pinch of salt and mix together. Cover a couple of baking sheets with non-stick baking paper or butter them.
In a large bowl, rub the flours and butter together with your fingertips until you have fine crumbs. Mix through the sugar and sultanas/raisins (optional).
Make a well in the centre of the mixture and pour in the buttermilk. If you have one, use a palette knife to bring the mixture together. Don’t knead the dough; it should be very soft without being sticky. If sticky, add a small amount of flour; if crumbly, add milk one teaspoon at a time.
Flour the work surface and tip out the dough. Press down on the dough to flatten to about 3cm (1inch). Using a 5cm (2inch) cutter, cut the scones and place on the baking sheets.
Brush the tops with the egg glaze. Place the scones in the oven and bake for 12-15 minutes. When cooked, the scones will be golden brown on top. Transfer to a cooling rack to cool.
Grab your clotted cream and strawberry jam, serve warm and enjoy!
London: The Cookbook is a new part recipe collection/part travel guide featuring 50 recipes from London’s best restaurants, including classics like The Ivy’s Shepherd’s Pie and Eggs Benedict from The Wolseley, as well as new discoveries including Portland, Koya, Caravan, Lyles and Barafina. This new book from food writer Cara Frost-Sharratt will give you a taste of what London has to offer so you can experience the food and soak up the atmosphere of the restaurants, markets, cafes and bars that make this city so special.