SCONES

Makes 18-20 scones using a 72 cm (3inch) cutter
900g (2lb) plain white flour170g (6oz) butter
3 free range eggs
pinch of salt
55g (2oz) castor sugar
3 heaped teaspoons baking powder
450ml (15floz) approx. milk to mix
For glaze:
egg wash (see below)
granulated sugar for sprinkling on top of the scones

First preheat the oven to 250C/475F/gas 9.

Sieve all the dry ingredients together in a large wide bowl. Cut the butter into cubes, toss in the flour and rub in the butter. Make a well in the centre. Whisk the eggs with the milk, add to the dry ingredients and mix to a soft dough. Turn out onto a floured board. Knead lightly, just enough to shape into a round. Roll out to about 22cm (1inch) thick and cut or stamp into scones. Put onto a baking sheet – no need to grease. Brush the tops with egg wash and dip each one in granulated sugar. Bake in a hot oven for 10-12 minutes until golden brown on top. Cool on a wire rack.

Serve split in half with home made jam and a blob of whipped cream or just butter and jam.

Egg wash:
Whisk 1 egg with a pinch of salt. This is brushed over the scones and pastry to help them to brown in the oven.

Fruit Scones
Add 110g (4oz) plump sultanas to the above mixture when the butter has been rubbed in. Continue as above.

Lexia Raisin Scones
Add 110g (4oz) lexia raisins to the basic recipe and continue.

Cherry Scones
Add 110g (4oz) of quartered glace cherries to the basic mixture when the butter has been rubbed in. Continue as above.

Craisin Scones or Dried Cherry Scones
Substitute 110g (4oz) of craisins or dried cherries. Continue as in master recipe.

Cinnamon Scones
Add 2-3 teaspoons of freshly ground cinnamon to the dry ingredients.

Crystallized Ginger Scones
Add 110g (4oz) chopped crystallized or drained ginger in syrup to the dry ingredients and continue as above.

Candied Citrus Peel Scones
110g best quality candied orange and lemon peel to the dry ingredients after the butter has been rubbed in, coat the citrus peel well in the flour before adding the liquid.

Cinnamon Scones
Add 4 teaspoons of ground cinnamon to the dry ingredients in the basic mixture.
Mix 1 teaspoon of ground cinnamon with 55g granulated sugar. Dip the top of the scones in the sugar mixed with the cinnamon.. Bake as above.

Poppy Seed Scones
Add 4 tablespoons of poppy seeds to the dry ingredients after the butter has been rubbed in, proceed as in basic recipe.
Serve with freshly crushed strawberries and cream

Chocolate Chip Scones
Chop 110g best quality sweet chocolate, add to the dry ingredients after the butter has been rubbed in and proceed as above.

Craisin Scones
Add 110g dried cranberries (Craisins) to the dry ingredients after the butter has been rubbed in, proceed as above.

Scones with Orange Butter
Serve the freshly baked scones with orange butter.
Orange butter
3 teaspoons finely grated orange rind
170g (6oz) butter
200g (7oz) icing sugar

Cream the butter with the finely grated orange rind. Add the sifted icing sugar and beat until fluffy.

Lemon Scones
Substitute lemon for orange in the above recipe.

Useful tip:
Scone mixture may be weighed up ahead - even the day before. Butter may be rubbed in but do not add raising agent and liquid until just before baking.