EXECUTIVE CHEF NICK OLDROYD

INGREDIENTS

  • 17oz plain flour
  • 1oz baking powder
  • 4.5oz diced butter
  • 3oz powdered sugar
  • 4 eggs
  • 4.5 fl oz whole milk
  • 2oz golden raisins

GUIDE / INSTRUCTIONS

For the Classic Scone
  • Take the flour, baking powder, butter and sugar to breadcrumb stage by either rubbing or using a paddle on a mixer
  • Add the golden raisins, mix again
  • Add three of the eggs and the milk, and mix well
  • Pat down on a lightly floured surface until smooth and leave to rest for 5 minutes
  • Roll out to 2cm thick, turning after each push to even the tension in the dough
  • Cut the scone mix out and place onto a paper lined tray
  • Using the final egg, eggwash with the yolk and rest for a further ten minutes
  • Bake at 350°F for approximately twelve minutes.

Nick’s top tip: ‘The Golden Rule is to not to over work the dough and give sufficient resting time after mixing and forming the scone dough and then again when you have rolled out and cut into the desired shape; about 5 minutes for each stage. Always use egg yolk for glazing as this gives a delightful golden brown crust and a great enriched flavor and end result.’

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This Classic Scone is delicious.

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