The BEST Scone Recipe

I didn't end up making it down to London this weekend due to financial reasons (it would have been £125 for two rail tickets, with rail cards, which is insanity). But before I knew that, Friday I made two batches of my all-time favorite scone recipe to bring down to the barbecue.

Scones are perfect - eat them for breakfast, as a snack, for desert. Butter, jam, clotted cream or plain they suit for all occasions. This recipe doesn't use eggs, and is so simple and quick.

Ingredients:

225g plain flour
2 tsp baking powder
½ tsp salt
30g caster sugar
55g butter
55g raisins or sultanas (optional)
150ml milk

-Heat the oven to 200C/fan 180C/gas 6. Mix the flour, baking powder, salt and caster sugar in a bowl, then rub in the butter with your fingertips until the mixture looks like breadcrumbs. Stir in the raisins or sultanas, if using.
-Bit by bit, add 150ml milk until you have a firm dough. Turn out onto a floured work surface.
-Pat the dough into a circle about 1 1/2 cm thick and cut out the scones
-Put onto a non-stick baking sheet and brush the tops with milk. Bake for 12-15 minutes. Serve with butter, or jam and cream.

I find usually that I tend to have some milk left over at the end, and it's not necessary to use it all. I just use the excess milk to brush over the tops before popping them in the oven.

Recipe from BBC GoodFood.