Light Sweet Scones

Recipe courtesy Rachel Allen
TOTAL TIME: 32 min
Prep: 20 min
Inactive Prep: --
Cook: 12 min
YIELD: 12 scones
LEVEL: Easy

ingredients

  • 1 pound 2 ounces light Italian or all-purpose flour
  • 1 rounded teaspoon bicarbonate of soda ( baking soda)
  • 2 rounded teaspoon cream of tartar
  • 1 teaspoon sea salt
  • 1 stick plus 1 tablespoon unsalted cold butter, cubed*
  • 1 ounce caster sugar (superfine)
  • 1 egg, beaten
  • 9 ounces buttermilk or milk, plus extra for the egg wash
  • 2 ounces caster sugar (superfine), optional
  • Special equipment: 2 1/2-inch biscuit cutter
  • * Cook's Note: if you are using salted butter, decrease the salt to 1/2 teaspoon
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Directions

My friend Oisin makes these divine scones. He uses a very light Italian flour, but you can use all-purpose flour if you wish.
Preheat the oven to 220 degrees 425 degrees F.

Sift the flour, bicarbonate of soda (baking soda), cream of tartar, and salt into a large bowl. Using your fingertips, rub in the butter until the mixture resembles breadcrumbs. Add the sugar and mix well.

Set aside about a third of the beaten egg, and combine the rest with the buttermilk, then add the buttermilk mixture to the flour mixture, and mix briefly to combine into a moist dough. Place on a lightly floured work surface and knead ever so slightly to bring together, then press or roll out to a thickness of 3/4-inch.

Using the cutter, cut out approximately 12 scones and place on a floury baking tray. Add about a teaspoon or so of the buttermilk to the remainder of the beaten egg to make an egg wash.

Brush the scones with the egg wash, and dip the tops in sugar if you wish, and bake in the oven for 10 to 12 minutes or until golden brown on top. Eat as soon as possible!

Variations:

Cinnamon: Add 2 teaspoons of ground cinnamon to the flour.
Orange: Add the finely grated zest of 1 orange to the flour.
Chocolate chip: Add 3 1/2ounces of dark or milk chocolate chips (or chopped chocolate) to the dry ingredients before you add the liquid.
Sultana or raisin: Add 3 1/2-ounces of sultanas or raisins to the dry ingredients before you add the liquid. I also sometimes add 3 1/2-ounces dried cranberries or dried blueberries instead of the sultanas.

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Newest Ratings and Reviews

Read all 6 reviews

  • on June 27, 2013

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    On our trip to London, I had scones and clotted cream once or twice every day! I tried several recipes to recreate the taste at home and Rachel's recipe is definitely the winner. Delicious, light, and easy to prepare...brings back wonderful memories! Thank you Rachel

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  • on January 22, 2013

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    I would really like American measurements. and I don't have a scale so I need to know about the flour in cups not pounds and ounces. I had to add flour to make it able to be cut. Not sure how they will turn out.
    ------------------------------------------------------------------------------
    Well, with the proper measurements I think these will be great. Thanks.
    And a real oven, not a toaster oven. I really like the flavor and the texture is very nice. Now if I just had a pot of clotted cream. Yum

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  • on December 20, 2011

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    Wow! These really were wonderfully light and tasty. It's my first Rachel Allen recipe; I'll certainly be trying more of them.

    people found this review Helpful.
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