The scone recipe from Gordon Ramsay’s Chef’s Secret is bound to become a staple due to its simplicity and short cooking time.
These scones, with their airy texture and subtle sweetness, are perfect for breakfast, brunch, or a cosy afternoon tea.
Designed to serve eight to 10 people, this recipe is ideal for entertaining guests at home or any large gatherings.
With just a handful of cupboard staples, you can impress your guests with a warm, soft and light teatime treat.
This quintessential British classic is equally delicious with or without raisins, or with dried cranberries as a substitute.
Ingredients
250g self raising flour
One tsp baking powder
Pinch of fine sea salt
45g unsalted butter, softened
One tbsp caster sugar, plus extra to dust
50g sultanas
One large free-range egg
100ml ice-cold milk, plus extra to glaze
Method
Begin by preheating your oven to 180°C (350°F) and lining a baking sheet with parchment paper.
In a large bowl, sift together the flour, baking powder, and salt. Cut the butter into small pieces and rub it into the flour using your fingertips. Make sure to lift the mixture high to incorporate air, until it resembles fine breadcrumbs. Stir in the caster sugar and then fold in the sultanas.
In a separate bowl, whisk the egg and milk together. Pour about three-quarters of this mixture into the flour blend and stir quickly with a large knife. Add more of the egg and milk mixture as needed until you have a soft, non-sticky dough. Be careful not to overmix; a gentle touch will ensure your scones rise beautifully.
Turn the dough out onto a lightly floured surface. Using a rolling pin or your hands, gently shape the dough to a thickness of 2 to 2.5 cm.
Cut out rounds with a 6cm cutter, reshaping and rolling out the trimmings to make a few more rounds. Arrange the scone rounds on the prepared baking sheet.
Brush the tops with a little milk and sprinkle with extra sugar. Bake for 20 to 25 minutes, or until they are golden brown and have risen nicely.
To test for doneness, squeeze one lightly; it should feel springy. Transfer the scones to a wire rack to cool slightly.
Serve warm, ideally within an hour of baking, for the best flavour and texture.
