Feeling a bit better today, all I’ve craved is scones this week, so I thought it would be a good time to make some of Raymond Blanc’s scones – they are the best I’ve ever had. Fluffy inside and slightly crisp outside. Bon Apetit!Here’s the recipe…..follow to the letter.
Makes 12
INGREDIENTS
500g/1lb plain flour, sieved 35g/1oz Baking Powder 1 pinch salt 75g/2.5oz unsalted butter at room temperature 100g/3.5oz Caster sugar 150g/5oz golden sultanas 2 eggs, medium 165ml/5.5 floz full fat milk Egg for egg wash.
METHOD
Pre-heat oven to 220C/425F/Gas 7
In a large bowl, rub together the sieved flour, baking powder, salt and soft butter using your fingertips to form fine breadcrumbs.
Mix in the sugar and sultanas, followed by the egg and milk.
Knead the dough on a lightly floured work surface until it is a smooth, even consistency. Then roll out the dough to 2.5cm thickness and, using a 5.5cm pastry cutter, cut out 12 scones.
Turn each scone upside down onto an oven-proof baking tray lined with greaseproof paper.
The smooth side should be on the top. Lightly egg wash the to of the scones and leave to rest for 30 minutes at room temperature.
Cook in the pre-heated oven for 5 mins, then turn the oven down to 174C/345F/Gas 4 and cook for a further 15 mins until golden brown all over and spongy to touch.
