A scone can be described as a single serving cake or a quick bread. It’s a traditional English tea time treat; I like them for breakfast though. You can call it a kind of pastry since they are made with the same ingredients as short crust albeit with different proportions.
But really scones are so versatile. You can add your favourite ingredients to them. Most dried fruits pair well and so does chocolate. But, when I started figuring out the best way to make them I came across at least 15 different versions – add buttermilk, no butter milk, add egg, no egg, self raising flour, regular flour… it’s really endless. I tried a few variations myself and settled for this.
I didn’t have clotted cream at home so I just ate them up with butter – a generous dollop of it – and some jam.
- 450 gms plain flour
- 200 gms castor sugar
- 1 tsp baking powder
- 1 tsp salt
- 175 gms chilled butter
- 200 gms fresh cream
- 150 gms mixed nuts
- 100 gms cranberries
- Lime zest
- Pre-heat oven to 175 degrees.
- Mix all the dry ingredients together in a bowl.
- Rub lime zest with sugar (don't forget this step, it makes all the difference)
- Rub in the butter in the dry ingredients until it resembles coarse breadcrumbs. Work quickly with your fingertips, you don't want the butter to melt.
- Add mixed nuts and cranberries.
- Add cream and work the dough until it comes together. It's okay if it isn't very cohesive - just as long as it holds together. Add more cream if necessary
- Divide the dough into two. Gather to make a ball
- Roll out to a thickness of 2.5-3 cms. Using a pastry cutter, cut into rounds or into triangles – like cutting a pizza.
- Brush with milk wash or egg wash
- Bake for 45 mins until golden brown and a tester comes out clean.
- Serve with clotted cream or butter and jam.