I have always baked the scone recipe that my mother made. The one from the ancient Dairy Diary cookbook that she bought from the milkman when I was a kid.
It was a basic affair, and it did the job, but they were a bit ordinary.
I have been trialling different ingredients and quantities and I have settled on this as my new favourite ‘Luxury Scone’ recipe. It has more butter, it has vanilla sugar, it has cream or yoghurt, it has an egg yolk.
It’s altogether badder and better.
I like to make these quite small so you that you can break them open while they are still warm.
I get requests from the boys to add cherries to my scones so I often put some of those in too.
- 10oz Self Raising Flour
- 1Tsp Baking Powder
- 3oz Butter
- Pinch of salt
- Rub this together then add:
- 2 1/2 tblsp vanilla sugar
I make my vanilla sugar by stashing vanilla pods (that I have scraped the seeds out of for other things) in a jam jar with golden caster sugar, but if you haven’t got any to hand a splash of vanilla essence will do.
Then, in a measuring jug put:
- 1 egg yolk
- a few spoonfuls of cream/plain yoghurt or creme fraiche (whatever you have to hand)
- Top up to the 6 oz level with milk
Tip this liquid into the flour/butter mix.
Pull the mix together into a ball. Press or roll out to no less than 2cm thick.
Cut out with a scone cutter of around 2.5″. Brush them with the remnants from the measuring jug mixed with a dash of extra milk
Bake them for 12 mins or so at 200c degrees until light gold.
Eat them the day you make them.
Printable recipe here.