3⅓ cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
4½ teaspoons cream of tartar
¼ cup cold unsalted butter, diced
2 tablespoons vegetable shortening, in teaspooned lumps
1⅓ cups milk
1 large egg, beaten, for egg-wash
2½-inch crinkle-edged round cutter
1 baking pan, lightly greased
- Preheat oven to 425°F.
- Sift the flour, salt, baking soda, and cream of tartar into a large bowl. Rub in the fats till the mixture goes like damp sand. Add the milk all at once, mix briefly – briefly being the operative word – and then turn out onto a floured surface and knead lightly to form a dough.
- Roll out to about 1 to 1¼ inch thickness. Dip the cutter in some flour, then stamp out at least 10 scones. You get 12 in all from this, but may need to reroll for the last 2. Place on the baking sheet very close together – the idea is that they bulge and stick together on cooking – then brush the tops with the egg wash. Put in the oven and cook for 10 minutes or until risen and golden.
- Alway eat freshly baked, preferably still warm from the oven, with clotted cream and jam.
Add 3 ounces of raisins or golden raisins for fruit scones, or use the same amount of dried sour cherries, with or without the finely grated zest of ½ and orange. To make cheese scones, add 3 ounces of sharp cheddar, grated.