Bertie Sparks's Proper English Scones
  • 2 cups + 13 tablespoons self-rising flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 3 tablespoons caster or regular sugar
  • 3 ounces butter, cubed
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • Squeeze of lemon juice
  • 1 egg, beaten to glaze
  • 1 cup raisins or craisins, or dried fruit of your choice
  1. Preheat your oven to 425 degrees (F). Bertie recommends also preheating your baking tray. 

  2. In a mixing bowl, add the sifted flour, salt, baking powder, and combine.

  3. Add the butter and rub in with your fingers until the mixture looks like fine crumbs.

  4. Using a knife, stir in the sugar.

  5. Put the milk into a cup and heat in the microwave for 30 seconds. Add the vanilla and lemon juice, then set aside for 2 minutes.

  6. Make a well in the dry mix, then add the liquid and combine it quickly with a knife. Dust some flour onto the work surface and place the dough on the surface.  *Add the 1 cup of raisins, or craisins, or dried fruit, shake some more flour on the dough and your hands then fold the dough over a few times until it's slightly smoother and the fruit is incorporated. Gently pat it into a round about 1-1/2 inches deep.

  7. Take a 2-inch cutter and dip it into some flour. Cut into the dough, then repeat until you have four scones. Then press what's left of the dough back into a round to cut out another four. Try not to over work the dough; be light with your hands when reshaping.

  8. Brush the tops with beaten egg, then carefully place onto the hot baking tray.

  9. Bake for 10 minutes until risen and golden on the top.

Cinnamon & Sugar's Note
  1. *I mixed the fruit in with the flour when I added the sugar with good results. Either way should work just fine.