The idea of basic British baking always involves at least one scone recipe. But scones can really be a hit or miss with them being too dry or too bland (even with excessive amounts of jam and cream!)
However, if done right, scones should melt in your mouth with a true contrast between the soft, buttery centre and crisp, crumbly edges. The secret for this is not to handle them too much before baking, and to make the mixture on the wet side.
Scones can be sweet or savoury. I have written a basic sweet scone recipe, which then can be add to such as raisins, chocolate chips or strawberries and white chocolate. To make it savoury, omit the sugar and add anything from Gruyere and caramelised onions to feta, olive and sundried tomato.
200g plain flour
20g caster sugar
1/2 tsp baking powder
50g butter, chilled
120 ml milk
Preheat the oven to 220oC
In a large bowl mix all the dry ingredients together Dice the butter and rub into the dry ingredients to form breadcrumbs. Use a light touch to keep everything chilled Make a well and pour the milk into the centre. Using a wooden spoon, mix it all together to from an even dough Roll out on a to a floured surface. Gently knead the dough until it becomes smooth-this should take no longer than a couple of minutes
Roll out the dough to 1.5-2cm thick, then using a circular cutter stamp out even circles. Places on a lined baking sheet and dust with flour or glaze with egg yolk to create a shine to the scone Bake in the oven for 8-12 minutes