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Nana's Perfect Scones

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Member since 2014

Serves 12-15 | Prep Time 20 mins | Cook Time 10-15 mins


1 lb 1 oz white SR flour
4 oz sugar
6 oz butter/margarine
1 egg, beaten
7 fl.oz milk
currants (optional)
pinch of salt

Other optional: chopped glazed cherries, raisins, sultanas (but only one in any mixture)

1. Preheat oven to gas mark 6

2. Crumb flour and butter until mixture is a pale yellow

3. Mix in sugar and salt

4. Beat egg into milk in a jug

5. Add egg mixture a bit at a time

6. In between adding the egg, add a small handful of currants until enough are mixed in

7. When all of the egg and milk is added thoroughly, bring the mixture together with hands (if using an electric mixer; if too wet then add a little more flour but don't over add)

8. Flatten out onto a well floured surface to about 1 inch thick all around

9. Cut out using a corrigated cutter. Do not wiggle the cutter around, simply press in and pull up again.

10. Place upside down on baking tray, this gives for a nicer top

11. If more than one tray is used, place only one tray in middle of oven for 10-15 mins

12. Take out of oven and leave to cool on a wire rack

13. When cooled, place in a freezer bag and pop in freezer as these will last a good while in there

Pairs Well With


This is my nana's recipe that she has used for many, many years. I use the exact same mixture to make batches at home. Fruit additions are optional but we always use currants though there is no measure for this as I use more than she does so add more for more fruity scones or leave them out for perfect plain scones.

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