Sue Lawrence’s sweet and savoury scones

“These quick and easy to make scones would be the perfect centrepiece for any BIG dinner afternoon tea.”

Sue Lawrence, cookery and food writer

Sue Lawrence is one of the UK’s leading cookery writers, known for her love of traditional Scottish produce and recipes. 
 
She is also a big supporter of 500 miles and we are thrilled that she has shared her expert tips on how to make the perfect scones – with a choice of fruit/choc chip or cheese. What better way to spend a Sunday afternoon than baking them both, then enjoying them with lots of butter of course – maybe as a Father’s Day treat?  
 
You can follow Sue on Twitter at @SueHLawrence and she will be back soon with another delicious recipe for a very special traybake. Watch this space!

 

Fruit or Choc Chip Scones

Ingredients (makes 8 large or 12 medium scones)

450g / 1 lb plain flour

2 rounded tbsp baking powder

125g / 4½ oz butter, cubed

40g / 1½ oz caster sugar

75g / 2¾ oz raisins OR 40g choc chips & crushed seeds 2-3 cardamom pods

2 large eggs

Milk

Method

Sift the flour and baking powder into a large bowl with a pinch of salt. Rub in the butter then stir in the sugar and raisins or choc chips & cardamom pods.

Lightly whisk the eggs in a measuring jug and add enough milk (approx 150ml / 5 fl oz) to make up to just under 300ml / 10 fl oz.  Slowly add this to the bowl then very gently combine, first with a spoon or palette knife then finally, get in with floured hands to shape into a round then place on a floured board.  Pat out gently to about 3 cm/ 1¼“ and then, using a large, floured cutter, cut into 8 scones. 

Place on a lightly buttered baking tray and brush with any leftover egg/milk in the jug (or add a splash more milk) then bake near the top of a preheated oven (220C/Gas7) for about 12 minutes or until well-risen and golden on top.  Leave to cool on a wire rack.

 

Cheese Scones

Ingredients (makes 8 large or 12 medium scones)

450g / 1 lb plain flour

2 rounded tbsp baking powder

125g / 4½ oz butter, cubed

250g / 9 oz grated mature Cheddar

cracked black pepper, optional

2 large free-range eggs

Milk

Extra grated Cheddar for topping

Method

Sift the flour and baking powder into a large bowl then rub in the butter.  Stir in the cheese then add a pinch of salt, and the pepper (if using).

Place the eggs in a measuring jug, stir lightly then add enough milk to make up to 300ml / 10 fl oz. (approx 150 ml / 5 fl oz). Stir lightly then add most of this to the mix (enough to combine to a softish dough), then gently combine, getting stuck in with your (floured) hands.  Bring together gently (you do not need to knead, only bring the dough together) and place on a floured surface then pat out till about 3cm / 1¼” high.  Using a fluted cutter, cut out 10 large scones and place on a lightly buttered baking tray.

Brush the tops with any liquid left in the jug (add a splash more milk if necessary) then top with the extra cheese.  Bake near the top of a preheated oven (220C/Gas7) for about 12 minutes or until golden and well-risen.

Remove to a wire rack and leave until barely warm before splitting and spreading with butter.

 

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