Scones are perfect for afternoon tea – heaped with clotted cream and jam! They’re best made and eaten in the same day ( maybe if you’ve got guests or going to visit a friend, you may look like a scone otherwise!)
I’m dedicating this recipe to Jennie Morley so she can treat her friends to a yummy scrummy tasting scone!
Ingredients:
♦ 350g of self raising flour
♦ 1/4 teaspoon of salt
♦ 1 teaspoon of baking powder
♦ 85g of butter
♦ 5 tablespoons of sugar
♦ 175ml of warm milk
– 1 beaten egg to glaze, optional.
If you’d like to try something a little different why not add:
♦ 3-4 tablespoons of desiccated coconut
♦ 15 glace cherries – cut in to quarters
Add both when you add the sugar. Make sure you stir well to evenly distribute the cherries.
Method:
Preheat the oven to 220°C/Fan 210°C/Gas mark 7
1) Sift the flour, baking powder and salt together
2) Add the butter to the flour and rub thoroughly until the mixture resembles breadcrumbs
3) Stir in the sugar
4) Warm the milk – then add to the dry mix, a little at a time, stir in to make a dough
5) sprinkle the work surface with a little flour, tip the dough on to it and fold a few times until it’s all combined together
6) Shape it in to a sort of circle and about 4cm thick. Take a cutter of your choice and cut out as many scones from the dough as permitted.
7) If you’d like, brush the tops with the beaten egg and then pop in the oven to bake for 10 – 12 minutes until golden – they’ll also look delicious…!
☻ If you don’t have clotted cream, you can whip up some double cream or use extra thick cream as an alternative.
With a Hint of Lemon 