This recipe comes from Elizabeth O’Connell, Isaac’s maternal grandmother. They are the most delicious scones, perfect for enjoying with a lovely cup of tea.
Makes 12 – 14 small scones or 10 medium scones
- 450g (1lb) plain flour
- pinch of salt
- 20g (3/4 oz) baking powder (1 heaped and 1 rounded teaspoon baking powder)
- 25g (1oz) caster sugar
- 75g (3ozs) butter
- 2 eggs
- 200ml (7fl ozs) milk
- Crunchy Glaze
- 1 small egg, beaten – if there is no liquid left from the scones
- granulated sugar
- Preheat the oven to 230°C/450°F/Gas Mark 8.
- Sieve the flour, salt and baking powder into a bowl, add the caster sugar and mix. Rub in the butter and make a well in the centre. In another bowl whisk the eggs, add the milk. Pour all but 50ml (2fl ozs) of this liquid into the dry ingredients and using one hand mix to a soft dough, add more liquid if necessary. Turn out onto the floured work surface. Bring the dough together, sprinkle with flour and gently roll out until it’s 2 – 5cm (3/4 – 2 inches) thick. Cut with a knife or a round cutter into scones, for part of an afternoon tea plate I like to use a 5cm (2 inch) round cutter, otherwise I use a 7cm (3 inch) cutter. Gently bring the scraps together and cut those into scones too. Place on a lightly floured baking tray. Brush with the liquid left in the bowl from the scones or with the beaten egg (for the crunchy glaze), then dip each scone, wet side down into the granulated sugar (this side must face up in the oven).
- Bake in the centre of the preheated oven for 7 – 10 minutes until golden brown on top. Cool on a wire rack.
- Serve split with butter and jam or with jam and a blob of whipped cream or clotted cream.