Alternative titles: -Since You’ve Been Scone, Scone with the wind, Like a Rolling Scone, Dead and Scone, Bridget Scone’s Diary. I’m here all week.
Whether you pronounce it SCone or scONe, we can all agree that scones are a massive part of British culture. The very first scones were triangular, yet we Brits today now enjoy that iconic golden-brown rounder shape. There is great controversy as to whether scones are meant to be enjoyed jam before cream, or cream before jam. However, I think we can all agree that people who put the two halves of scones and eat them like a sandwich are absolute freaks. Scones are really super easy to make! I like coconut in mine, however you can replace this with currents or anything else you fancy.
350g self-raising flour
pinch of salt
1tsp baking powder
1tsp vanilla essence (optional- replace with Elderflower cordial or lemon juice)
1 cup desiccated coconut (optional- replace with 1 cup currents)
- Add the flour, salt and baking powder into a bowl and mix.
- Add the room-temperature butter to the mixture and rub in with fingers until it looks like breadcrumbs. Stir in the sugar.
- Combine the milk, vanilla essence and coconut. Bit by bit add and mix it into the dry mixture.
- Scatter a work surface with flour and knead//fold the mix. It should be flattened out to around 4cm thick.
- Use some kind of cutter (around 5cm) and cut out the scones. Add to baking tray.
- Whisk the egg and then brush it onto the scones. This will give them a lovely shiny look.
- Bake in an oven at 200C for around 10-12 minutes. Serve with jam and clotted cream and enjoy!
I really do hope you like this recipe. Feel free to experiment with different flavours in order to find your perfect scone!
Lots of love, Evie x