scones alarm

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.