Hello everyone, happy Monday! I hope you had a lovely and enjoyable weekend with lots of baking! I’m still battling my cold but I think the worst over and hopefully will clear soon.
Now, I don’t know about you but I really do believe that afternoon tea or cream tea is the best thing since sliced bread. Since I’ve learned to bake, I enjoy it more when I have it at home and have taken the time to prepare – especially when friends or family come over for a get together. For me, it’s the nicest way to spend time with someone. If I don’t make it though, there are a few places I’ve been that offer a great value afternoon tea, I’ll include a link at the end of the post (just in case anyone fancies it – I’ve found what you’ve been looking for).
So when you think of afternoon tea, what’s the first thing that comes to mind?
I have tried many a recipe for scones, so this wasn’t a new thing for me to have made, but you know the rules, everything in the book must be completed! I did get some very nice compliments for these, I was told they were nice and soft, had a nice texture and were well enjoyed with a spot of jam and cream. Not the most exciting recipe, but none the less, here it is, number 7!
Ingredients (makes about 18)
- 450 g self-raising flour
- 2 rounded tsps of baking powder
- 75 g softened butter
- 50 g caster sugar
- 2 large eggs
- 225 ml milk
- Pre heat the oven 220C/fan 200C/gas mark 7.
- Like two baking trays with baking parchment/greaseproof paper.
- Put the flour and baking powder into a large bowl and add the softened butter. Rub it in with your fingers until it resembles fine breadcrumbs.
- Stir in the caster sugar.
- Beat the eggs together in a jug, and make up to 300 ml with the milk. Put roughly 2 tbsps of this mixture into a cup or bowl for later when you need to glaze the top of the scones.
- Gradually add the egg mixture to the dry ingredients, stirring it in until you have a soft dough.
- Turn the dough out onto a floured surface, and roll it out to a thickness of 1-2 cm. Using a 5 cm fluted cutter, stamp out the scones by pushing it straight down into the dough. Do not twist or they won’t rise!
- Repeat this method until you have used up all of the dough.
- Arrange the scones on the baking trays and brush the tops with the reserved egg mixture to glaze.
- Bake for 10-15 minutes/until they are well risen and golden.
- Transfer to a wire rack and leave to cool.
- Enjoy with some jam and clotted cream!