Scones, light and crumbly in texture, are an afternoon tea favourite. What’s great about scones is that you can eat them plain with butter or in afternoon tea tradition with strawberry jam and clotted cream.
Scones are really simple to make and require few ingredients for a tasty teatime treat.
- 400g self-raising flour, plus more for dusting
- 1-and-1/2 tsp of baking powder
- 100g of butter, cubed
- 180ml of whole milk
- 40g of caster sugar
- 75g sultanas
- 1 egg, beaten
- Heat oven to 220C/fan 200C/gas 7.
- Put the flour, baking powder and salt into a large bowl and mix.
- Add the cubes of butter. Rub in lightly and quickly with your fingertips until the mixture looks like fine breadcrumbs. Then add the sugar and sultanas.
- Pour the milk into the flour mixture. Mix together with a round-bladed knife to a soft, but not too sticky dough.
- Turn the dough out onto a lightly floured work surface, lightly knead just a few times only until gathered together, then gently roll and pat out to form a rectangle about 2cm deep.
- Cut out as many rounds as possible from the first rolling with a 5cm cutter and lay them on the baking sheet, spaced slightly apart. Gather what’s left of the dough then roll and cut out again.
- Brush the tops of the scones with the beaten egg. Place on a baking tray.
- Bake for about 10 minutes, or until risen and golden. Remove and cool on a wire rack.
- Serve warm with strawberry jam and clotted cream.
Rosa Medea is Life & Soul Magazine’s Chief. She writes about lifestyles including sustainable and green living. She also offers content services to businesses and individuals at Rosamedea.com