This is an easy and traditional English recipe which calls for self-raising flour as well as baking powder but if you can only get plain flour, add an extra teaspoon of baking powder to that quoted in my recipe and enjoy!
Make up a batch and keep them in an airtight tin for a couple of days or even freeze them and defrost and enjoy later!
Not sure how to pronounce scone? You’ll have probably heard it called pronounced “skahn” in Scotland and Northern England (rhymes with gone) and “skoan” in the south of England (rhymes with own), the pronunciation adopted by the U.S. and Canada.
Ingredients for old English fruit scones
225g Self-RaisingFlour
2 tsp Baking Powder
50g Butter or Margarine
25g Caster Sugar
50 g Sultanas and Chopped Glace Cherries
1 Egg, plus enough Milk to make 150ml
1 Egg for glaze
Method:
Pre heat oven to Gas Mk 7/220C/425F
1. Sift flour and baking powder into bowl. Rub in cubed butter/margarine until mixture resembles fine breadcrumbs. Stir in the sugar. Add the sultanas and cherries.
2. Break egg into measuring jug and add enough milk to make up to 150 ml.
3. Stir into bowl and mix to a soft, but not sticky, dough.
4. Roll into thickness of about 1 cm on a floured board. Cut into rounds with a fluted cutter and place on a greased baking tray.
5. Brush tops with beaten egg and bake for about 10 mins or until pale golden brown. Place on a wire rack to cool.
Best eaten fresh… with butter and jam… or cream!
