Cookbook:Basic Scones

Cookbook | Ingredients | Recipes

Ingredients

• 1 cup flour (100 g)
• 1 tsp baking powder (5 g)
• 1 pinch salt
• 2 Tbsp butter (30 g)
• 1 Tbsp sugar (15 g)
• ½ cup milk (125 ml) + extra milk for glazing

Procedure

1. Preheat the oven to 450° F (225° C).
2. Sift flour, baking powder and salt into a bowl. Rub in butter. Add sugar. Add the milk and mix with a knife until obtaining a soft, not sticky, dough.
3. Turn the dough on to a lightly floured board and knead it quickly until it is smooth.
4. Roll out the dough to about ½ inch (12 mm) thickness. Cut 16 rounds with a 2-inch fluted cookie cutter and transfer them to a buttered cookie sheet. Brush the tops with milk.
5. Bake towards top of the hot oven for 8 to 10 minutes or until well risen and golden brown.
6. Cool on a wire rack.
7. Serve tea scones with butter, whipped cream, and jam.

Variations

• Raisin scones: add 1–2 Tbsp raisins with the sugar.
• Lemon and raisin scones: add 1 tsp finely-grated lemon peel and 1–2 Tbsp raisins with the sugar.
• Orange and cherry scones: add 1 tsp finely-grated orange peel and 1–2 Tbsp finely chopped candied cherries, washed and dried, with the sugar.
• Date and walnut scones: add 1 Tbsp finely-chopped dates and 1 Tbsp finely-chopped shelled walnuts with the sugar.
• Cinnamon scones: sift 1 tsp cinnamon with the flour.
• Ginger scones: sift ½ tsp ground ginger with flour.
• Honey scones: use 1 Tbsp honey and reduce the ½ cup milk to 7 Tbsp.
• Chocolate chip: mix in 2 tbsp chocolate chips