Great Great Granma’s Scone
A huge slab of doughy scone, golden on the outside and moist in the centre - full of flavour and keeps well covered for a few days. This recipe dates back to the 40’s and was made during war time rationing, hence the low quantity of sugar and butter and only 1 egg making it a cheap, filling, high yielding scone.
Preparation time: 10 - 15 minutes Quantity: Makes 10 pieces Cooking time: 20 minutes
Ingredients
300g /10 oz self raising flour - sieved
70g/ 2 & 1/2 butter - soften
70g/ 2&1/2 caster or granulated sugar
125g/ 5 oz raisins
12 or so glace cherries
1 egg - large
100 ml / 8 tablespoons any milk
Method
- By hand rub the butter in to the flour and the sugar, till it resembles bread crumbs
- Mix or stir in the fruits
- Meanwhile beat the egg and the milk together and reserve approx. 1 tablespoon to brush on top
- Mix the rest of the egg mix in to the crumb mix by hand to form a soft dough
- Grease and flour a baking sheet
- Splat it on top and roughly form it in to a rounded rectangle
- Score it in to 10 pieces
- Egg wash with the reserved mix
- Place in a cold oven on the top shelf, set at gas 8-9/ 250*c /500*f for 10 minutes
- Then turn the oven down to gas 5/ 200*c /400*f for another 10 minutes or until cooked
- A skewer or knife will come out of the centre clean - don’t over cook or the scone will go too dry