Granny Morton’s No-Fail Scones

There isn’t much that can’t be made at least a fraction better with a cup of tea. It’s what we English folk do when times get tough the kettle gets switched on, and the world is put to rights over a mug of the good stuff. My Granny was a true Yorkshire woman, and she drank gallons of tea – sometimes with a biscuit but on special occasions with a homemade scone. It was always just the tonic for fixing my woes, and I spent many afternoons in her kitchen sharing memories over fresh warm scones and strong tea, and of course, they weren’t a miracle cure for life, but they managed to make the moment better.

Sadly she is no longer with us, and I have had many moments since she passed where I’ve needed one of her warm scones and a good natter – I miss her dearly. One thing I do have to lean into is her tried and true recipe, which she passed down to me for moments where you just need a pick me up. Every time I make them, I am sent on a nostalgic journey right back to her kitchen, and it never gets old.

Granny Morton’s No-Fail Scones

What You Will Need:

• 450g Self Raising Flour (plus additional for rolling)
• 100g Unsalted Butter (softened out of the fridge in advance)
• 50g of Caster Sugar
• 2 Large Eggs
• 2 tbsp Milk
• 1.5 tbsp Baking Powder
• 1 tbsp Lemon Juice
• 2 tbsp Sultanas (optional)

To Serve:

• Fresh Butter
• Clotted Cream
• Strawberry Jam

Method:

1. Preheat the oven 220°c/200°c fan assisted.
2. Lightly grease a large baking tray (or two smaller baking trays.)
3. Sieve the flour and baking powder into a large bowl. Add the sugar and softened butter and rub the mixture together with fingertips until it resembles a breadcrumb consistency and there are no longer any large clumps of butter remaining. (Tip: Don’t rush this step. Keep shaking the bowl gently from side to side and any large pieces will surface to the top.)
4. Crack and whisk the eggs in a jug and gradually add the beaten mixture to the bowl. It will start to form a sticky dough.
5. Add the lemon juice and milk. If the dough is quite wet you may not need all the additional milk but save this for brushing over the scones before they go into the oven.
6. If adding sultanas mix them in now.
7. Lightly flour your surface and turn out the dough.
8. Roll the dough into a rectangle around 2cm in thickness. If the dough is quite wet add additional flour. (Tip: Don’t overwork the dough.)
9. Using a fluted cutter cut your rounds and place on your prepared baking tray. Reroll any left-over dough and repeat.
10. Brush the tops of your scone rounds with a little milk or beaten egg and place in the middle of your oven.
11. Bake for 12-15 minutes until risen and golden brown. Depending on your oven they may need less or slightly longer I always keep an eye from 10 minutes onwards.
12. Once cooked remove from the oven and place on a wire cooling rack.

To Serve:

Serve with fresh butter, cream and strawberry jam for the ultimate indulgent treat.

The Great Debate

There is considerable debate on how to eat a scone correctly. Some swear that the jam goes first and others say it must be the cream. My Granny always said it didn’t matter as long as there were lashings of each and I think she is quite right!

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