- Serves: 6 scones
- Cook Time: 35 minutes plus cooling time
- Prep Time: 20 minutes
- Effort: medium
- 450 g strong white flour, plus an extra 50g for dusting
- 5 tsp baking powder
- 75 g softened butter, plus extra for greasing
- 75 g caster sugar
- 2 large free-range eggs, beaten
- 250 ml full-fat milk
- 1 egg yolk, beaten with 1 tsp milk, to glaze
- clotted cream, to serve
For the berry compote
- 500 g mixed frozen berries, defrosted
- 400 g jam sugar
- 1 tsp rose water
Tips and Suggestions
Sift all the ingredients to aerate the flour, making lighter scones.
Mix wet and dry ingredients using a flat bladed knife.
Don't over handle the dough, as will make your scones tough and rubbery.
Don't use too much extra flour when rolling out your dough.
1. For the berry compote: put the berries, jam sugar and rosewater in a saucepan over a medium heat and stir until the sugar has dissolved. Bring to the boil and cook for about 15-20 minutes until thickened.
2. Remove the pan from the heat and leave the compote to settle for 5 minutes before spooning off any white bubbly scum from the surface, if there is any. After a further 5-10 minutes, transfer the mixture to sterilised jars. Seal and cool before storing in the fridge.
3. Preheat the oven to 220C/200C fan/gas 7. Lightly grease 1 or 2 trays with butter and line with baking paper.
4. Put the flour and baking powder in a large mixing bowl and add the butter. Rub the butter and flour gently between your fingertips until the mixture resembles breadcrumbs.
5. Add the caster sugar and eggs, stirring and turning the mixture with a wooden spoon.
6. Add the milk, in two equal amounts, turning the mixture gently with each addition until you have a wet dough.
7. Scatter most of the extra flour onto the work surface and tip the dough on top. Using your hands, gently fold the dough into the remaining flour, turning as you go to create a smooth, airy, soft dough. Try not to overwork the dough.
8. Scatter any remaining flour onto the dough and your rolling pin, and lightly roll the dough to about 2.5cm thick, taking care not to stretch the dough, and allowing it to relax back into shape once rolled by gently lifting the edges.
9. Cut out circles with a floured 7cm pastry cutter, making sure you dont twist the cutter. Put the scones close together on the prepared trays and gently re-roll and cut the remaining dough until you have used it all.
10. Brush the tops of the scones only with the egg wash and leave them to sit for 1-2 minutes before baking for about 15 minutes, or until golden and risen. Cool slightly before serving.
11. Serve the scones with the berry compote and clotted cream.
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