A Twist On The Classic Scone

An amazing taste , These scones are really fun to make!

Recipe uploaded by

Binder photo Blue Spatula

3 stars 3 ratings 3

Recipe by Blue Spatula

Member

Leave a comment or rate this recipe

Difficulty and servings

Easy

Makes 6

Preparation and cooking times

Total time

Method

  1. Preheat oven to 210c
  2. Place flour and salt in a large bowl. Cube the butter and work the flour using your fingertips, until resembles fine breadcrumbs.
  3. Add the sugar and sultanas and mix well.
  4. Make a well in the centre of the mixture and add all of the milk. Mix together roughly to form a dough using a table knife.
  5. Tip out this rough dough onto a lightly floured surface, using your hands bring together lightly into a more consistent dough. Instead of using a rolling pin and battering the life and lightness out of the dough, pat it down with your fists or the palm of your hands, into a rectangular shape about an inch thick.
  6. Make a small pile of flour on the work surface by the side of your dough and put your cutter into it wriggling it about a bit. Use a 2inch cutter.
  7. Cut out the scones using a downward press-DON'T TWIST. twisting the cutter will result in them not rising because twisting the cutter seals the sides. Flour the cutter between each cut on the little pile.
  8. Now prepare the baking tray(s) by greasing.
  9. Crack and egg into a shallow bowl and whisk to make an egg wash. Fill another shallow bowl with caster sugar.
  10. Take each scone and dip top down into the bowl of egg wash and then into the bowl of caster sugar, coating the top of each. Place onto the baking tray. Space well apart.
Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

  • Binder photo Blue Spatula

    23 January 2011

    Blue Spatula commented on this recipe

    Sorry i forgot to add a picture and cant work out how to. :(

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Barbara

    12 March 2011

    Barbara commented on this recipe

    Try 100ml milk plus tablespoon of low fat yoghurt and no egg. It works perfectly well as well...bake for 12 min. at 205/210 C. Delicious!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo bumble8899

    13 April 2011

    bumble8899 commented on this recipe

    did u change any ingredients or update the method?.did u make this for a special occasion?.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo lizgrier

    15 June 2011

    lizgrier rated and commented on this recipe

    3 stars

    I would prefer to brush on the egg wash with a pastry brush then sprinkle with the sugar - otherwise handling soft scone mixture would not be in their best interests!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo johnson

    20 October 2011

    johnson rated and commented on this recipe

    3 stars

    these was really nice the whole family loved them

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Annethebaker

    26 January 2012

    Annethebaker commented on this recipe

    No oven temperature or cooking times or am I blind?

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo e.m.leggett

    09 February 2012

    e.m.leggett commented on this recipe

    This is an old Scottish recipe taught me by my grandmother and one which is a hit with averyone who tastes them. 300gms self raising flour 50 gms butter 50 gms caster sugar 50 gms sultanas or mixed fruit or chopped ready to eat peaches (my grannie wouldn't have used the peaches or even the mixed fruit but hey change is the spice of life !!) milk to make a nice soft dough which you can still handle ( it shouldn't be sticky and you should handle it as little as possible ) Gently persuade it into a nice round about an inch thick. I use the distance between the end of my thumb and the first joint. use a 2" plain cutter and and every time you have to bring the together the "leftovers" to cut be very gentle with them or they will be tough. Set your oven ( sorry you should have done this before you started) to 220 c. Dust your baking tray with flour and place your scones about two or three inches apart. Dust your scones lightly with flour and pop in the oven for 10-12 mins.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Jodie Rees

    14 March 2012

    Jodie Rees rated and commented on this recipe

    4 stars

    Not sure what the "twist" is with these scones - they seem like classic scones to me. Very easy to throw together. I just brushed the egg wash on and sprinkled sugar on top - not point using every bowl and plate in the kitchen. Didnt know how long to put them in for so checked after 10 minutes and decided they looked ready after 15 minutes. Will use this recipe again

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Blue Spatula

    18 March 2012

    Blue Spatula commented on this recipe

    the cooking time is 12 mins. with the 'twist' when you use the cutter to cut the dough just do straight down and straight up so that you don't twist the cutter as this will affect the dough from rising in the oven. hope it makes more sense.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Makes 6

Preparation and cooking times

Total time

Ingredients

  • 225g self-raising flour
  • pinch of salt
  • 50g butter, diced
  • 25g caster sugar
  • 120ml milk
  • 75g sultanas
  • 1 egg for egg wash
  • caster sugar for sugar wash.
Print this recipe
Add to your binder

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close