The Ultimate Recipe for Scones - that'll Keep!

Delicious, light, fluffy scones - with a hint of almond. Just as nice the next day!

My recipe for the ‘Ultimate Scone that’ll keep(!)’ is based upon one of the most highly rated scone recipes I’ve found. I believe that Jane Hornby’s original Classic Scone recipe was first printed in the BBC’s Good Food magazine in 2007 and it fully warrants its 5 star rating. There’s absolutely no doubt that it’s a marvel, in no small part due to the 'tips' outlined in the method, which I have not been able to better.

My problem has been that, as there’s just two of us, however hard we try (!) we cannot finish a batch of scones on the day they’re baked. I know good scones can be frozen and, after defrosting, can be reheated BUT what a faff (i.e. it’s quicker to bake another batch!) and, the truth is, they’re still second best.

So, after lots of trial and error, I’ve ‘tinkered’ with the ingredients (but NOT the method!) and now bake scones that can be enjoyed fresh from the oven and, if stored in an airtight container, are still delicious the next day (and even 2 or 3 days after baking, not that they’ll ever last that long).

Before launching into the recipe, a quick word of advice. As with just about any ‘cake’ recipe, it’s very important to be accurate with your weights and measures. This recipe takes precision a step further, in that every element - oven temperature, timing and order of events - needs to be followed with just as much rigour. This done, perfect results every time!

Preheat the oven to 220ºC/Gas 7

Ingredients (in sequence)

300g Self raising flour
1 tsp baking powder
85g cubed and fridge-cold butter

pinch of salt
3 level tablespoons caster sugar
50g ground almonds

150ml milk
squeeze of lemon juice
most of 1 beaten egg (I use a large free range egg)
tip of a spoon of vanilla bean paste
½ tsp almond extract

the remaining beaten egg

Method
1. Sift the SR flour and baking powder into a large bowl
2. Rub in the cubed butter using your fingertips. Take your time over this as the butter must be thoroughly combined
3. Using a spatula (or even better a baker’s scraper) mix in the caster sugar, ground almonds and salt
4. Pop a baking sheet into the oven
5. Microwave the milk for 30 seconds at full power. Whisk in the vanilla bean extract, almond extract and most of the beaten egg (leave a little to brush the top of the scones just before they go in the oven) and once combined, add the squeeze of lemon juice.
6. Make a well in the dry ingredients and pour in the ‘milk mix’
7. Now you’re in a hurry for the remaining 4 stages(!), using a spatula or scraper, mix the ingredients using a cutting and turning action (in much the same fashion as you would if mixing in egg whites). Its quite a wet mix, don’t worry as this will encourage you to handle the ‘dough’ with kid gloves.
8. Turn the mix out onto a floured surface, dust your hands well with flour and lightly pat the dough into a ball (the baker’s scraper is a great tool to help you at this stage).
9. Pat the scone mix down very lightly (don’t be tempted to use a rolling pin - just use the flat of your hand) until it is about 2 inches (5cm) thick. Using a 2 inch round cutter dipped in flour cut out your first scones (aim for six). Reform the remainders into an oval - again using a very light touch - and cut two further scones.
10. Take the baking sheet from the oven, line it, ideally using Bake-o-glide, lay out the scones, brush the tops (only) with the reserved egg and pop in the oven for 10 minutes
11. After 10 minutes - and not before(!) - check the scones, turn them to ensure they brown evenly, and, if necessary, pop them back in for a further 2 or 3 minutes.
12. The end result should be a wonderfully risen ‘golden’ topped scone, that you should cool on a wire rack for a few minutes before enjoying with your favourite topping(s). Raspberry jam with a sprinkling of toasted almonds is a super treat.
13. Any remaining scones can be stored in an airtight container and enjoyed over the next day or two either cold or gently warmed through - the addition of egg and the ground almonds really does seem to turn these scones into ‘keepers’.