Get the gingham ready and try your hand at these homemade plain scones. This classic scone recipe from Afternoon Tea at Bramble Cafe, by MasterChef winner Mat Follas, pairs perfectly with clotted cream and homemade raspberry jam. Mat advises taking care to not overwork the dough to ensure a good rise.
PREPARE 10 MINUTES / COOK 12–14 MINUTES
500g self-raising/self-rising flour, plus extra for dusting
100g/7 tablespoons butter, chilled
30g/2 1/2 tablespoons caster/granulated sugar
100ml double/heavy cream
1 egg yolk
7.5-cm/3-inch cookie cutter
MAKES 8 SCONES
Preheat the oven to 220°C (425°F) Gas 7.
Add the flour, small pieces of butter (each approx. 20 g/11⁄2 tablespoons) and the sugar to a food processor and pulse until they form a crumb.
Continue pulsing the mixture whilst adding the milk and then the cream in a steady stream, until the mixture forms a dough ball that just holds together.
Lightly flour your hands and a cool, flat surface (marble is ideal). Fold the sultanas/golden raisins into the dough, if using. Press the dough out to about a thickness of 5 cm/2 inches. Use the cookie cutter to cut out the scones. Re-press the leftover dough together to maximize the number of scones, but always use the cutter to form sharp edges or the scones will not rise properly.
Make a glaze by whisking the egg yolk and brush the tops only with the glaze.
Bake for 12–14 minutes until just cooked through and risen. I always carefully split one scone to check the centre is cooked.
This recipe is from Afternoon Tea at Bramble Cafe by Mat Folas, photography by Steve Painter © Ryland Peters & Small