Rich scone mixture and variations recipe

Rich Scone Mixture and Variations recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for rich scone mixture and variations is perfect for those who enjoy indulging in a decadent treat. The scone mixture is made with butter, sugar, and cream, resulting in a rich and flaky texture. The variations allow you to customize your scones with add-ins such as chocolate chips, dried fruit, or nuts. Whether you prefer a classic plain scone or a more adventurous flavor, this recipe is sure to satisfy your cravings.

Keywords: scone, rich, variations, indulgent, customizable.

Rich scone mixture and variations recipe details

Rich scone mixture and variations recipe, recipe Rating: 4.7
Number of votes:119 

Ingredients

340 g	self-raising flour
65 g	butter or margarine
150 ml	milk
1 pinch(es)	salt
1 large	egg
	extra flour
	Variations for fruit scones:
2 tbsp	sugar
115 g	sultanas

Instructions

Sift flour into a medium bowl. Rub in the fat with fingers until mixture resembles bread crumbs.

Stir in sugar and salt and then the egg and most of the milk with a broad knife little at a time until it feels soft and flexible.

With a large wooden spoon, scrape the drier stuff at the bottom and push it into the doudg ball adding milk slowly and kneading to nice mouldable texture.

Flour the mixing board/surface and tip the dough on. With floured rolling pin, roll ,out to about half inch thick.

Cut out with pastry cutter; ensure bases are floury and place on baking parchment covered baking trays and brush on milk for a varnish. Use milk and sugar together as a brush for fruit scones.

Preheat oven to 220°C and bake for 12-15 minutes.

Fruit scones:
Add the sultanas and sugar to the dry ingredients before the milk and egg. For rusks remove from oven 5 minutes early, allow to cool slightly and slice laterally with a sharp knife. Return to oven and continue as before.
Makes around 20 scones or 40 Suffolk rusks

Preparation time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a