This year marks the 75th anniversary of Victory in Europe Day. On 8 May 1945, Winston Churchill announced the end of World War II.
Every year in the UK, the celebrations of VE Day are marked with glorious British dishes made in honour of this momentous date. This year, Glenapp Castle in Scotland has shared its own scrumptious scone recipe with us, and we thought we’d share it with all you home bakers out there.
- 900g self-raising flour
- 170g caster sugar
- 225g unsalted butter
- 2 eggs + 1 egg yolk
- 275ml milk or buttermilk
- Place the flour, sugar and butter into a mixing bowl.
- Mix until combined and it looks like breadcrumbs.
- Add the whole eggs and milk to form a dough – don’t overwork/handle.
- Remove the dough from the bowl and leave on a floured surface to rest, covered by a tea towel, for 10 minutes.
- Roll the dough to 2cm thick, then cut using a 100mm cutter.
- Place on a baking tray lined with parchment paper.
- Brush with beaten egg yolk and bake at 150°C for 12–14 minutes.
Top tips from the chefs at Glenapp Castle:
- Use buttermilk to make richer scones
- Use dry, warm hands to mix
- Freeze scones for up to a month to enjoy at a later date
- For delicate, smaller scones, halve the size of the cutter and reduce the cooking time by 2 minutes
- Add 85g of sultanas or raisins to the dough mixture to make fruit scones
For more information on Glenapp Castle, click here
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