I have been trying to steal my mother in laws scones recipe for some years to no avail. So in the end I decided to experiment and eventually came up with this combination, which, I think, is pretty damn close. Enjoy!!
- 250g self-raising flour
- 50g caster sugar
- a pinch of salt
- 50g unsalted butter, cubed and chilled plus extra for greasing a baking tray
- 100ml of full fat milk or buttermilk
- 1 medium egg
- 50g dried fruit (raisins or sultanas)
Tip Try not to over work this dough as you will end up with a tough scone
- Step 1
Preheat oven to 220c. Place all of the flour, sugar and salt into a food processor and pulse for 5 seconds to mix. Then add the butter and continue pulsing until the mixture resembles breadcrumbs.
Take the egg and milk and beat together. Turn on the machine and slowly add this mixture until the dough just comes together, stop adding straight away and turn off the machine.
Tip You want this dough to be slightly wet in consistency
- Step 3
Turn out the dough on to a lightly floured surface and pat it out flat. Sprinkle about a 3rd of the dried fruit on to the top and lightly press in. Fold the dough in half and do the same again two more times.
- Step 4
Pat out the dough to about 3cm thick; take a 6cm round cutter and stamp out as many scones as you can. Take the leftover trimmings and press together pat down and carry on cutting out rounds
- Step 5
Take the pre-greased baking tray and place the rounds evenly across this. Place this in the oven and bake for 10-12 minutes, until golden. Remove from the oven and transfer to a wire rack to cool.