Plain fruit scone on a plate, with jam and clotted cream filling

Classic scones

Name: Classic scones
Total time: 30 min
Yield: Makes 10
Cuisine: British
Ingredients: 225g plain flour; 2 tsp baking powder; 75g salted butter; 2 tbsp golden caster sugar; 55g raisins or sultanas; 1 egg, beaten; 90ml buttermilk or milk

Preparation and cooking time
- Total time30 mins
Easy
Makes 10

Ingredients

225g plain flour
2 tsp baking powder
75g salted butter
2 tbsp golden caster sugar
55g raisins or sultanas
1 egg, beaten
90ml buttermilk or milk

Method

STEP 1
Heat the oven to 200C/fan 180C/gas 6. Mix the flour, baking powder and a pinch of salt in a large bowl. Rub in the butter with your fingertips until the mixture looks like flaky breadcrumbs. Stir in the sugar and raisins or sultanas.
STEP 2
Bit by bit, stir in the egg, then buttermilk or milk until you have a firm dough – don’t overwork it, just bring it together.
STEP 3
Turn out onto a floured work surface. Pat the dough into a circle about 2cm thick and give it one or two passes with a rolling pin – don’t press or you’ll squash out the air.
STEP 4
Cut out scones using a 5-6cm cutter. Press straight downwards as quickly as you can and, for the best rise, don’t twist the cutter.
STEP 5
Put onto a non-stick baking sheet and brush the tops with buttermilk or milk. Bake for 12-15 minutes until risen and cooked. Serve with butter, jam, cream, or all three.