It has to be said, that there is nothing better than a cup of tea and a scone with clotted cream and a dash of jam. What’s even better than that, is when you make the scones yourself!
A simple thing to make, and a simple pleasure to enjoy.
Here’s what you need:
- 225g plain flour, sifted
- 2 tsp baking powder
- 75g butter
- 2 tbsp caster sugar
- 1 egg, beaten
- 90ml of milk (or buttermilk – cheat by adding lemon juice to your milk and leaving to stand for 5 mins)
- Preheat the oven to 200C/fan 180C/gas mark 6.
- Mix the flour, baking powder and a pinch of salt in a large bowl.
- Rub the butter with your hands until the mix resembles flaky breadcrumbs.
- Add the sugar.
- Bit by bit, stir in the beaten egg, then the milk, until you have a firm dough. Don’t overwork it, just bring it together.
- Turn out onto a floured surface.
- Put the dough into a circle about 2cm thick and give it 1-2 quick passes with a rolling pin – don’t press too hard or you’ll squash out all the air.
- Using a 5-6cm pastry cutter, cut out your scones. Don’t turn the cutter or the scones won’t rise.
- Put onto a non-stick baking sheet or greaseproof paper and brush the tops with milk.
- Bake for 12-15 mins until risen and cooked through.
STICK THE KETTLE ON LOVIE!
- Cheese: add 75g grated cheddar and 1 tbsp grated parmesan before adding the milk and the egg.
- Fruit: add 60g sultanas/raisins before adding the egg and milk.
- Buttermilk: replace ordinary milk with buttermilk for a richer flavour.