Scones, for me, really are the staple of the afternoon tea experience, wouldn’t you agree? If done right, they’re light and fluffy; when warm and served with lashings of cream and jam, it’s really something you don’t want to miss. We all know they’re naughty, we all know that we should have one instead of two but, sometimes you just have to go for it.
I made these scones at a time when I really shouldn’t have, I should have been reading (probably), I was in amongst cooking the dinner as well, so that just goes to show how quick and easy they are to make. Really, ingredients wise it’s pretty minimal but you wouldn’t think it when you tasted them.
Mary suggests using a 5cm cutter, but although I did, I thought they looked a bit too small, so next time I make them I will definitely use a 7cm/8cm cutter.I was surprised by how nice the addition of dried fruit was but, plain scones are the winner always.
- 225 g self-raising flour
- 1 tsp baking powder
- 50 g butter, softened
- 25 g caster sugar
- 50 g mixed dried fruit
- 1 large egg
- A little milk
- Preheat the oven to 220C/fan 200/gas mark 7, line 2 baking trays with baking parchment.
- Add the flour and baking powder into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and dried fruit.
- Break the egg into a jug , then make up to 150 ml with milk. Stir the egg and milk into the flour and mix to a soft but not sticky dough (you may need to add more flour if it is too sticky).
- Turn the dough out on to a lightly floured surface, knead lightly and roll out to a thickness of 1cm. Cut into rounds of 5cm (although I thought this was too small, I would have preferred 7cm), and place them on the prepared trays. Brush the tops with a little milk.
- Bake in the oven for 10-12 mins, or until pale golden brown. Lift the scones on to a wire rack to cool and then enjoy with a nice cup of tea.