A timeless staple of English afternoon tea, scones bring warmth and tradition to any occasion. As a passionate baker with years of perfecting British classics, here's my reliable recipe for light, golden scones.
Ingredients for 10 scones
- 300 g flour
- 50 g butter
- 50 g sugar
- 5 tsp baking powder
- 60 ml milk
- 70 g raisins
- 2 eggs
- Peel of half a lemon
Method
- Cut the cold butter into cubes.
- Combine the flour, baking powder, lemon zest, sugar, and butter in a food processor. Pulse until the mixture resembles fine breadcrumbs.
- Add the milk and eggs.
- Mix briefly until a dough forms—avoid overmixing—then fold in the raisins.
- Dust your work surface with flour and roll out the dough to 3 cm thick.
- Use a round cutter to shape the scones and place them on a baking tray.
- Let the scones rest for 5 minutes. Bake at 200°C for 5 minutes, then reduce to 180°C and bake for another 5-10 minutes until golden.
