Traditional scones are a quintessentially British teatime treat best served warm and smothered with clotted cream and jam… and maybe even a cup of tea. It’s just heaven on a plate.
I came across a few recipes where they used plain flour but the texture wasn’t quite right – they came out too dense. I stumbled across Paul Hollywood’s recipe for scones and he used bread flour which I thought was strange but I tried it and the scones came out with a perfect crumb and they were also soft. There’s no intense kneading involved and this recipe can easily be done by hand.
1 lb. strong white bread flour, plus extra
2 ½ tsp. baking powder
3 oz. unsalted butter, room temperature
3 oz. caster sugar
1 tsp. vanilla extract
6-8 fl. oz. warm milk
1 ½ oz. sultanas (optional)
For the egg wash
1 tbsp. milk
I'd love to see how you've made it! Tag me on Instagram @neyskitchen.official with #neyskitchenofficial or contact me to submit your photos.