Ceesie is back in London for 2 weeks and one of the things that makes me the most happy, is to be able to eat the best scones in the world. The Albion, in Shorditch, is probably my favorite place to eat them. I know I wrote about scones before, but I never gave you my favorite recipe that you can find back in my cookbook, MODEL KITCHEN.
Please try them and you will fall in love with my favorite guilty pleasure.
8 TO 10 SCONES
- 9 oz. (250 g) self-rising flour
- 2 oz. (50 g) butter, cubed
- 4 oz. (110 ml) milk or buttermilk
- 1 tablespoon baking powder
- 1 tablespoon yogurt
- 3 tablespoons fine granulated sugar
- 2 handfuls raisins
- a pinch of salt
TO GLAZE THE SCONES
- 1 egg yolk, lightly beaten
with 1 tablespoon milk
Preheat the oven to 220° C/ 425° F. Combine
all the ingredients, except the milk and the
raisins, in a large bowl. Knead briefly but
intensely, until the butter and flour mixture
resembles coarse crumbs. Pour in the milk
and add the raisins. Knead into a ball of dough.
Sprinkle some flour on the worktop and
roll out the dough to a thickness of ¾ inch
(2 cm). Cut into rounds using a drinking glass
or a metal cookie-cutter. Brush the scones
with the egg-milk mixture and place them on
a greased baking sheet. Bake about 10-15
minutes, depending on the size, until golden
brown. Serve with clotted cream and jam.