Scones are a perfect tea-time treat – you can enjoy them plan, topped with jam and cream or with sultanas.
Elaine’s Scones
Preparation
- 450g/1lb self-raising flour
- 2 level tsp baking powder
- 50g/1¾oz caster sugar
- 100g/3½oz butter, softened, cut into pieces
- 2 free-range eggs
- a little milk
- handful sultanas (optional)
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Preparation time: 10 minutes
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Cooking time: 12-15 minutes
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Total time: 25 minutes
Method
- Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease two baking trays.
- Put the flour, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml/10fl oz. Stir the egg and milk into the flour – you may not need it all – and mix to a soft, sticky dough.
- Turn out onto a lightly floured work surface, knead lightly and work in the sultanas, if using. Roll out to a rectangle about 2cm/¾in thick.
- Cut into as many rounds as possible with a fluted 5cm/2in cutter and place them on the prepared baking trays. Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug.
- Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour. Lift onto a wire rack to cool. Eat as fresh as possible.
- To serve, split the scones and serve with strawberry jam on the plain scones along with a good dollop of clotted cream.
ELAINE'S TOP TIP
Don’t over handle the dough or it will be tough and don’t be tempted to roll it out too thinly or you won’t get thick scones.
Credit – The original recipe was taken from BBC Recipes
