Scones Made with Self-Rising Flour (Self-Raising Flour in the U.K.)

Scones are as easy to make as biscuits. In the UK they use “self-raising flour.” In the American South we call it “self-rising” flour. It’s the best for biscuits and scones.  

Your southern biscuit recipe isn’t much different than scones made with self-rising flour.

Here’s the Royal Wedding recipe you’ve been looking for–last minute English scones for your very early Friday morning Royal Wedding date!  Set that alarm so you do not miss the festivities.  An occasion like this is not likely to come around again for another 30 years. Even last minute wedding crashers can enjoy an early morning royal breakfast.

Get the coffee or tea brewing and whip up a batch of English scones.  They’re as easy to make as good old southern biscuits with self-rising flour, except in the UK they call it self-raising flour.  If you can make biscuits, you can make scones. The only difference between American southern biscuits and English scones is that scones are typically a little sweeter and richer than biscuits.  So heat up that oven.  You can have the dough stirred up and popped into the oven during a commercial break.  God save the young royal couple.

Scones made with Self-Rising Flour

minmerrell Scones made with self-rising flour. Biscuits and Cornbread Scones Self-Rising Flour European Print This

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups self-rising flour (self-raising in the UK)
• 1/4 cup sugar
• 5 tablespoons chilled unsalted butter, cut into small cubes
• Handful of dried currants or raisins, optional
• 1 egg, beaten
• About 1/2 cup milk or about 3/4 cup buttermilk

Instructions

Heat the oven to 450° F.
Combine the flour and sugar in a medium mixing bowl.
Cut in the butter with a pastry blender or two knives until the mixture looks crumbly. If you don't have either, use your fingers to rub the butter into the flour.
Add the currants and blend well.
Beat the egg in a small bowl with the milk. Add the liquid to the flour mixture all at once.
Blend with a fork until a soft dough forms. Add a little more milk if the mixture seems a little dry. Place the dough on a floured pastry cloth (this makes the clean-up really easy) or floured kitchen counter.
Knead gently about 10 times.
With floured hands, pat the dough into about an 8-inch circle that is about 3/4-inch thick and cut into 8 even wedges with a sharp knife.
Separate the wedges and place them on a baking sheet.
Bake 15 to 18 minutes or until they are golden brown.
Serve warm or at room temperature with butter, jam, or fancy clotted cream.

Notes

You can drizzle them with a sweet glaze if you like--Blend about 1 cup powdered sugar with a couple of tablespoons of milk and a drop of vanilla. Stir until smooth. Drizzle over the scones. Or before baking, brush them with an egg beaten with little added water. This will give them a classy shiny appearance.