The perfect Ragdale scone recipe

It’s perfect afternoon tea weather, so we thought we’d share this easy recipe for our Classic English Scone so you can make it at home!

Ingredients: 

450g (1lb) self-raising flour

Pinch of salt

100g (4oz) chilled butter, cut into pieces

75g (3oz) caster sugar

1 large egg

200ml (7fl oz) milk

To create a fruity scone, add 50g (2oz) of sultanas, raisins or dried cherries, stirring them in before adding the milk

OR

If you’re feeling more savoury, opt for our feta & sun-blushed tomato scone – to do this, simply omit the caster sugar and add 50g (2oz) crumbled feta cheese, 50g (2oz) chopped sun-blushed tomatoes and 3-4 torn basil leaves to the mixture before adding the milk.

Makes 12

Method

• Preheat the oven to 200 degrees, fan oven 180 degrees, Gas Mark 6. Lightly grease a baking sheet.
• Sift the flour and salt into a large mixing bowl, then rub in the butter with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar. Beat together the egg and milk, then gradually add just enough to the rubbed-in mixture to make a soft (but not sticky) dough.
• Turn the dough out onto a lightly floured surface, flour your hands a little, then knead the dough lightly for a few moments. Wrap in clingfilm and chill for 10-15 minutes.
• Use a lightly floured rolling pin to roll out the dough to about 2.5cm (1 inch) thick, then stamp out rounds with a 5cm (2 inch) plain or fluted cutter. Gather any trimmings together, re-roll and cut out more scones. Arrange them on the baking sheet. Brush the scones with any remaining egg and milk mixture or a little milk.
• Transfer to the oven and bake for 12-15 minutes until well risen and golden brown. Leave to cool on wire rack.

To create a fruity scone, add 50g (2oz) of sultanas, raisins or dried cherries, stirring them in before adding the milk OR opt for our favourite feta & sun-blushed tomato scones – to do this, simply omit the caster sugar and add 50g (2oz) crumbled feta cheese, 50g (2oz) chopped sun-blushed tomatoes and 3-4 torn basil leaves to the mixture before adding the milk.

CHEF’S TIP: To help your scones rise evenly, avoid twisting the cutter when stamping out rounds – just press it straight through the dough.