Traditional Ursula Oxley 🍇🍰
Beautifully risen, lightly sweetened, and packed with juicy currants — ideal for a proper afternoon tea!
Ingredients:
🥣 Self-raising flour: 350g, plus extra for dusting
🧈 Cold unsalted butter: 85g, cut into cubes
🍬 Caster sugar: 40g
🍇 Currants, sultanas, or raisins: 100g
🥛 Whole milk: 175ml, plus a little extra for brushing
🍯 Clear runny honey: 1 tbsp
🥚 Egg: 1, beaten (for glazing)
🍬 Icing sugar: for dusting (optional)
Method:
🍳 Preheat the oven to 220°C (200°C fan) and lightly grease a baking tray.
🥄 In a large mixing bowl, rub the butter into the flour using your fingertips until it resembles fine breadcrumbs.
🍬 Stir in the caster sugar and currants evenly.
🥛 Warm the milk gently until lukewarm, then stir in the honey.
🧺 Make a well in the centre of the dry ingredients and pour in the milk mixture, bringing it together quickly into a soft dough.
🧤 Turn the dough onto a lightly floured surface and knead briefly — just enough to smooth it out.
🧲 Pat the dough to about 4cm thickness. Using a 5cm round cutter, stamp out rounds without twisting.
🖌️ Place on the baking tray, brush the tops with beaten egg, and bake for 10–12 minutes until beautifully risen and golden.
❄️ Allow to cool slightly on a wire rack, then dust lightly with icing sugar if you fancy!
Serving Information:
⏱ Prep Time: 15 minutes
🔥 Baking Time: 12 minutes
🕰 Total Time: 27 minutes
🍴 Servings: 8–10 scones
⚡ Calories: ~270 per scone
Tips:
🧤 Handle the dough as little as possible to keep the scones wonderfully light!
🍇 Swap the currants for chopped glacé cherries or mixed peel for a fruity twist.
🍓 Serve split with jam and clotted cream for a proper cream tea — in true British style!