The Perfect Scone

It’s the term break. We had a fun filled morning of water play and the eldest got her ears pierced too.

We had to come back after lunch so that I could take a conference call. So much for a day off.

There was still some time left after my call. By now, it had started to rain heavily. So what better way to spend the afternoon than to bake.

When I first saw the way Gordon Ramsay had named this recipe, I was like, yeah right. Perfect scones. Easy for you to say. But nonetheless after reading it through, it did sound easy enough.

The girls and I couldn’t agree on the topping so we added both our favourite things – chocolate chips and dried cranberries. A very easy to follow recipe using common ingredients that many kitchens will probably have. I followed the recipe to a T except for the amount of topping. That one I went by sight 😆

The end result – a nice golden crust like a biscuit, and soft and fluffy in the inside. It really is the perfect scone. Much as Mr Ramsay had promised. This recipe is from the book Gordon Ramsay’s Secrets.


250g self raising flour (I needed another 15g more to get a less sticky dough)
1 teaspoon baking powder
A good pinch of fine sea salt
1 tablespoon caster sugar
45g butter (note to self, use 60g next round for a more buttery taste)
1 large free range egg ( I used 2 medium eggs)
100ml of ice cold milk, and a little more for brushing
50g sultanas (I added mini choc chips and dried cranberries without bothering the measurement)

1. Pre-heat the oven to 180c
2. Sift the flour, baking powder and salt together into a large bowl. Add the butter in little pieces and rub it using your fingers and lifting the flour up high so you aeriate it. When the butter is incorporated the mixture should look like fine breadcrumbs. Stir in the caster sugar, then the sultanas (if you are using them).
3. In another bowl, beat the egg with the milk. Pour about three quarters into the flour mixture and quickly mix together with a large table knife, adding extra egg and milk mix as necessary to give a soft, but not sticky dough. Do not overmix -the quicker and lighter the mixing and the higher your scones will rise.
4. Tip the dough onto a lightly floured surface and very gently roll with a rolling pin or pat out with your fingers to a 2-2.5cm thickness. using a 6cm cutter, press out as many rounds as you can. Gently re-shape and lightly roll the trimmings to cut out a couple of more rounds if you can.
5. Place the rounds on the lined baking sheet, brush the tops with milk and sprinkle gently with extra sugar. Bake for 20-25 minutes until risen and golden brown.
6. To check that the scones are ready, lightly squeeze the sides of one – the dough should be springy. Slide off to a wire rack and cool. Eat the scones within an hour or so of baking while still warm.

I didn’t bother rolling out the dough with a rolling pin. I just pat it down to the thickness I wanted. The girls wanted hearts and stars so we used cookie cutters for those. The balance of the dough, I just re-shaped into a round and cut wedges and squares.




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