Sweet white scones with a fruit option

These scones are absolutely delicious, light and crumbly and I am going to give Darina Allen from the Ballymaloe cookery school full credit for the crunchy sweet sugar top which gives these scones the edge over all other scones.

I saw Darina Allen make scones on television when I was around sixteen years old using this technique and I have used it myself every since.

I am making plain white scones today but you can add all sorts of other ingredients such as raisins or sultanas or cranberries or poppy seeds or cinnamon or chocolate chips - whatever you like. I will tell you when to add your extra ingredient.

This recipe makes 10 to 12 scones using a three inch cutter.

Ingredients

600g plain white flour

Pinch of salt

35g caster sugar
2 heaped teaspoons of baking powder

120g chilled butter cut into cubes

2 large eggs (Cold)

285ml milk

A few table spoons of granulated Sugar for the tops of the scones

Variations

If you want to make fruit scones or any other flavoured scones then here are a few ideas.

Raisins- add 75g

Sultanas - add 75g

Cherries - add 75g

Cranberries - add 75g

Lemon and Orange - add 75g of candied peel or grate one orange and one lemon and add the grated rind.

Chocolate chip - add 75g

Cinnamon - add 3 tea spoons of ground cinnamon

Poppy Seeds - add 3 teaspoons

To serve

Jam of your choice (I always choose blackcurrant)

Whipped cream

Method

1. Cover your cooking tray with a sheet of baking parchment. My tray is quite large (16 by 10 inches) but if you don't have a big tray then use two trays. You don't want your scones to be too close together as they will spread slightly as they bake.

2. Next sieve all of your dry ingredients (flour, salt sugar, baking powder) into a bowl.

3. Now add your cubed butter. It is important that your butter is chilled as chilled butter makes your scones rise higher when baking.

4. Now rub your butter into your dry ingredients until you have a breadcrumb consistency.

6. If you are making a variation of the master recipe then just after you have rubbed your butter in is when you would add your extra ingredient e.g. sultanas or chocolate chips, etc. Stir them into breadcrumb mixture.

5. Beat your eggs and then mix your eggs into your milk. This mixture is called egg wash.

6. Make a well in your flour mixture and pour in almost all of your egg wash. Hold a little bit of your egg wash back to glaze the top of your scones.

6. Stir your egg wash in to your mixture to form a soft dough.

7. Now turn your dough out onto a floured surface. Knead very lightly - just enough to shape it into a round shape.

TIP - Be careful not to knead or handle your dough too much or the consistency of your scones will end up being more like bread. The lightest of touches with your dough is the secret to light crumbly scones.

8. Roll your dough until it is around 1 inch or 2.5 cm thick. Use your cutter to cut into scones. My cutter is 3 inches in diameter.

9. Keep reshaping your dough so as to cut out as many scones as possible. Remember to try and handle your dough as little as possible.

10. When you have cut your scones you then pour the remainder of your egg wash into a shallow dish. Sprinkle your granulated sugar on to a dish also.
Now pick on a scone and dip the top of it into your egg wash and then immediately dip it again into your granulated sugar, This creates a sweet, crunchy top on your scones which in my opinion takes the humble scone to a whole other level.

11. Preheat your oven to 250 degrees or 230 degrees for a fan oven. Scones need a very hot oven.
Spread your scones evenly on a tray taking care to leave space between them so that they can spread as they cook. Bake them for 10-12 minutes until golden brown on top.