The British Scone, A Simple Recipe To Make This Amazing British Classic

These scones can be put together really quickly, just make sure you’ve got plenty of butter and jam to hand (or clotted cream of course!)

A really simple recipe that was originally from Richard Bertinet. I’ve split the original recipe in half and tweaked the ingredients slightly to compensate for the ingredients I’m using.

Catch me on Instagram to see my recipe testing for the videos I make for my channel. As ever, if you have a question, let me know in the comments or DM me on IG

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My Baking Equipment:

Bench scraper / dough cutter:
UK store: https://amzn.to/34wguad
US store: https://amzn.to/3bG68JZ

Bowl Scraper:
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US Store: https://amzn.to/2RRKlr6

Dough scales:
UK store: https://amzn.to/3dOUtcV
US store: https://amzn.to/3aDJbWV

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Recipe

75g Cold unsalted butter (or use salted butter and omit the salt later in the recipe)
300g Plain flour
75g Caster sugar
20g Baking powder
140g sultanas (you can use mixed dried fruits)
85g double cream (35% fat)
85g Full fat milk (3.5% fat)
5g Salt

Add the baking powder, salt and the sugar to the flour and mix well.

Rub the butter into the flour mixture either by using a food processor or by hand. You are looking for a soft but grainy texture and the butter should be well dispersed and not clumping.

Add the sultanas and mix. Now you can add the milk and cream. Stir and bring the mixture together and then leave to rest, covered on the work surface for 2 minutes,

Flour the work surface and turn the dough out and gently roll out to 3cm think and cut. You can use a round pastry cutter or cut the dough into squares.

Place onto a non stick baking tray (or use a non stick covering) and egg wash. Rest for 15 minutes and the egg wash again. Bake in an oven that’s been preheated to 220c / 430f for 15-18 minutes.

Oven temps vary! Always keep an eye out during baking!

Enjoy… Let me know what you think! Cheers, Philip
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