Baking Codex Update

Good Morning all.

Time for a morning snack with your tea or coffee right? Water and fruit juice is fine as well, whatever gets you going! I have updated my baking codex to now include fruit scones. This is easily one of my favourite things in the world especially with clotted cream and jam.

I update through my blog, but it will always be a section on my website

I – Scones and Biscuits


Makes 8 Scones

Here is a recipe from a book I come back to again and again.


  • 60g / 2oz unsalted butter – chilled and diced
  • 175ml /6fl oz Butter Milk + Glaze
  • 250g White bread flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp bicarbonate of soda
  • 2 tsp caster sugar
  • 2 tbsp currents
  • 40g glacier cherries, chopped

Glazing – 1 egg yolk mixed with 1 tbsp butter milk.


  • Preheat oven to 220 C/425 F/Gas 7 and grease a baking sheet.
  • Beat egg and 1 tbsp buttermilk together and set aside.
  • Sift the flour, baking powder, salt and bicarbornate. Then add the sugar. (T)
  • Add butter and rub with your fingertips until you have fine crumbs. Ensure no large lumps of butter remain, shake the bowl gently to reveal them. (T)
  • Stir in your fruit, then add the buttermilk tossing with a fork until crumbs bind together into dough.
  • Now transfer your dough to a floured surface.
  • Cut your dough in half and form 2 15cm(6inch) rounds and cut each round into 4 with a sharp knife.
  • You can also form 1 20cm(8inch) round 2cm(3/4inch) thick and use a cookie cutter around 7cm(3inch) in diameter.
  • Place the cuts on the baking sheet, 5cm(2inch) apart and brush the top with glaze.
  • Bake for 11-15 mins until lightly browned.
  • Rest them on the tray for several minutes then cool on wire rack


  • Ensure there are no large lumps of butter left in the flour when rubbing. Shake the bowl gently to reveal them.
  • Sifting flour 2 -3 times and letting the flour falls for at least 15cm(6inch) will get plent of air in – Be careful though.
  • Well risen scones require a sharp knife or cutter and strong downward motions when cutting.
  • Be sure not to handle the dough too long. Get it formed and cut before it gets tough.
  • If using a cutter be sure the scones are shaped well and not too thick otherwise they may mutate and lose shape.


My thoughts on scones are quite simple like the recipe. They are easy to make and were one of my first outings in a kitchen as a kid along with biscuits. The reason I favourite this recipe over many others is the balance seems to be just right. You can add a little more fruit if you wish and the glaze gives one of the best finishes I have ever seen. I have used it on other things, just don’t spread it on a pie as it tends to catch over longer cooking times – Hindsight.

Reference: Bretherton, C. (2011). Illustrated step-by-step baking. London: DK Pub., pp. Pg 114-117.


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