This quantity makes 10-12 large scones
150g raw (unpasturised) butter (if you live in Dorset, Midgham Farm produce raw butter, raw cream & raw milk from Guernsey cattle. It's superb!) https://rawmilk.simkin.co.uk/supplier-115-Midgham+Farm+Produce
600g 3 Shipton flours. I used 150g Chestnut, plus 250g Khorasan, plus 200g Type 45 or any light/fine white flour
150g Billingtons golden castor sugar
40g baking powder
150g sultanas mascerated in fruit juice or alcohol of your choice. Zap them in the microwave for 15-30 secs in the liquid to plump them up quickly. Then drain & cool before using.
190g raw double cream
190g raw milk
Eggwash: 1 egg well beaten with a pinch of salt
Preheat oven to 220°C
I blitz the butter and 3 Shipton flours in my food processor instead of rubbing in by hand.
Add baking powder and sugar.
Tip above blitzed ingredients into a large bowl. Add drained sultanas. Mix until evenly distributed.
Add the cream and milk and mix well.
Turn mixture out onto your surface and work the mixture until it all comes together in a sticky mass. No extra flour is used at this stage.
Leave the dough to rest for 15 minutes in a cool spot.
Lightly flour your work surface (I used Khorasan) and roll the dough to a thickness of 2.5cm - 3cm. Brush off any excess flour.
Stamp out rounds and distribute onto 2 baking sheets.
Roll out any scraps of dough until you've used it all up.
Glaze the scones with egg wash. Wait for 2 minutes then glaze again.
Turn down the heat in your preheated oven to 200°C and bake the scones for around 20-25 minutes.
They will brown quickly, so keep an eye. I turn my oven down to 160°C for the final 10 minutes.
Once baked, the scones feel quite soft on top and on the base. They don't feel as firm to touch as the usual English scone.
Cool scones on a rack for at least an hour (if you can resist!) They slice in half beautifully after cooling.
The scones will firm up after several hours.
If there are any left, store in a closed, brown paper bag (out of the fridge). They also freeze well.