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Scones
An ultimate British classic that are super easy to bake
|
Serves |
8 |
|
Prep time |
15 minutes |
|
Cook time |
14 minutes |
Scones always go down a treat! Perfect with a cup of tea or as part of afternoon tea. This simple yet delicious food always sparks controversy with the correct pronunciation or correct jam/cream placement, but the taste and this recipe is guaranteed to be enjoyed by all.
Ingredients
| 225g | self-raising flour |
| 55g | butter |
| 25g | caster sugar |
| 110ml | milk |
| 1 | egg, beaten |
| 50g | raisins/mixed fruit |
| pinch | salt |
Method
1. Preheat the oven to 220°C/200°C fan/ gas mark 6 and grease a baking tray.
2. Mix together the flour and salt, and rub the butter into the mixture with your finger tips to make a ‘breadcrumb’ like texture.
3. Stir in the sugar and add the raisins/mixed fruit (optional). Add the milk a little bit at a time and mix until a soft dough forms.
4. Flour a work service and knead the dough lightly, pat down to around 2cm thick. Use a cutter to stamp out the scone shape and place on the lined baking tray.
5. Gently brush with egg on the top of the scone and bake for 12-14 minutes, until risen and golden brown.
6. Cool on a wire rack, and serve with jam and butter/clotted cream.
Chef’s tips
Omit the raisins/dried fruit for plain scones!
To adapt this recipe to cheese savoury scones, don’t add the caster sugar and raisins/mixed fruit, but add 25g mature cheddar, grated in step 3!
Try a scone when they are still slightly warm from the oven, they won’t disappoint!