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  • Scones

    22 June 2020

    Makes 12


    750g self-raising flour, plus extra

    8g baking powder

    73g fine sea salt

    190g unsalted butter, cut into chunks

    125g caster sugar

    1 egg

    5ml vanilla extract

    300ml full-fat milk, warm

    125g sultanas (optional)

    For the egg wash:

    1 egg

    1 tbsp. full-fat milk



    • Heat oven to 220ºC.
    • Mix flour, baking powder and salt in a large mixing bowl.
    • Add the unsalted butter and rub in by hand until it resembles fine crumbs.
    • Add in sugar and lightly mix to combine.
    • In a separate bowl, lightly whisk the egg and vanilla together.
    • Make a well in the centre of the flour mix then add the egg-vanilla mixture and milk.
    • Bring together gently by hand until it starts to bind, then remove to the work surface and lightly bring together. DO NOT OVER WORK!
    • If you are making fruit scones, lightly pat the dough into a rectangle then sprinkle the sultanas on top. Gently bring the dough together without overworking it. Place the dough in the large mixing bowl, cover tightly with clingfilm and leave to rest for 15 minutes.
    • Lightly flour the rolling pin and work surface, then roll the dough out to approx 2.5cm thick.
    • Take an 8cm fluted edged (or plain round) cutter, dip in flour and cut out scones. If needed, lightly remould to use all dough.
    • Place scones on a parchment lined-baking tray. To make the egg wash, beat the egg and milk until combined, then brush only the tops of the scones with the mixture.
    • Place in the middle of the pre-heated oven and bake for 8-10 minutes or until golden on top.
    • Remove and allow to cool on a rack.
    • Delicious served warm but do eat on the day of baking to enjoy them at their best.


    We would love to see your creations! Tag us on social media @SearcysLondon #StayinwithSearcys


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