I’ve been tweaking my scone recipe to improve structural integrity, after at least three test batches and direction from Angie Ruiz, this is the new and improved recipe.
Better English Scones
Makes about 13 scones and one runty little test scone
- 1 pound of flour (I used half wheat flour and half wheat pastry flour)
- 1/2 teaspoon of cream of tartar (not necessary if you use white flour)
- 1 teaspoon of salt
- 2 teaspoons of baking powder
- 2 teaspoons of nutmeg or Penzey’s Cake Spice
- 6 oz baking raisins, or chopped dried cherries, or chopped dates, or walnuts, or diced orange peel
- 4 oz butter
- 4 oz brown sugar
- 1 egg
- up to 200 ml of milk
Put flour into a bowl, add salt, baking powder, nutmeg, and cream of tartar and mix. Rub butter into flour until mix looks like bread crumbs. Add sugar and mix again.
Stir in the raisins/cherries/dates, make sure they are evenly distributed. Put 100ml of milk into a jug, break an egg into it and beat. Mix in egg/milk slowly with a fork until you have a springy, slightly sticky, dough. You might need more milk, pour out another 100ml but don’t use it all.
On a floured surface, roll out to 3/4 inch thick, cut into 2in rounds and put on a greased baking tray. Brush tops with the leftover milk and sprinkle with brown sugar, or cinnamon sugar if you prefer.
Bake at 450F for 20 minutes, they should be golden brown on top. Eat with butter and strawberry jam or honey at around 3pm, with a mug of hot tea with milk.