Scones can be prepared to breadcrumb stage and then left overnight for the milk to be added in the morning, once the milk is added to the mixture the raising agent starts to work. Scones come in so many variations, this mixture can be adapted to make savoury scones such as sundried tomato, or add mixed berriers for an alternative fruit scone.
450g self-raising flour
A pinch of baking powder
A generous pinch of salt
50g caster sugar
110g unsalted butter, diced
1 egg, lightly beaten
50ml double cream
200ml milk (a little more may be needed)
1 egg beaten with 1 tbsp water, to glaze
Add 110g of raisins and sultanas to make fruit scones
Sift the flour, baking powder and salt into a bowl and stir in the sugar.
Using your fingertips, lightly work in the butter until the mixture resembles dry breadcrumbs.
Add the egg, cream, and enough milk to moisten. Mix well until it has a soft, doughy texture – but not too moist.
Gather the dough into a ball and turn it out on to a floured surface, then roll lightly with a rolling pin to 2.5cm/1 inch thick. Cut out with a round cutter, transfer to a greased baking sheet and brush the tops with the egg glaze. Bake in an oven preheated to 180°c/350°F/gas mark 4 for 15-20 minutes.