I have always used my Great Nanny’s recipe for making scones, she never liked the taste of too much baking powder, which some scone recipes can have, so always used an alternative raising agent – a mixture of cream of tartar and bicarbonate of soda.
Once the basic scone mix has been mastered and is to your liking then you can add different flavours and fruits. I have added coffee and walnut this time.
This recipe will make 6 x 65mm scones or 4 x 75mm scones
You will need:
- 7 tbsp Cold Milk
- 1tbsp Instant Coffee
- 230g Plain Flour (plus extra for dusting)
- 1tsp Cream of Tartar
- ½ tsp Bicarbonate of Soda
- 30g Caster Sugar
- 60g Butter
- 60g Walnuts (chopped)
- 1 egg beaten for glazing (optional)
- Pre heat the oven to 180 degrees grease baking sheet.
- Dissolve the coffee in the milk and leave to one side.
- Sift the flour, cream of tartar and bicarbonate of soda together.
- Mix in the caster sugar and butter into the flour until the mixture resembles breadcrumbs.
- Stir in the walnuts until well distributed.
- Gradually add the milk and coffee until you have a soft ball of dough. If your dough is a little dry add another tablespoon of milk.
- You do not want to over handle the dough or the dough will go hard and tough.
- Turn out onto a floured surface and gently press out (I use my finger tips and hands to press out the dough rather than squash it with a rolling pin) until about 2.5cm or 1inch thick. Cut out to your desired size with your cookie cutter. (if you are going for mini scones then the dough will need to be pressed out thinner or use a rolling pin)
- Place your scone on the baking sheet, reform the dough scraps and repeat until all the dough has been used.
- Brush over with the beaten egg.
- Bake for about 10mins or golden brown.
- These are best on the day of cooking but will keep for 2-3 days in an air tight container.