I’ve been on a serious health kick since getting home from holiday and I’ll tell you all about that soon, but today I want to share a treat from the weekend. We’ve been planning this for a while, you see, he’s a great scone baker and I’m a great scone eater. We really are a match made in heaven. If you fancy replicating this, and I really recommend you do, then read on.
Ingredients (makes 8 scones)
8 oz of plain flour
2 teaspoons of baking powder
8 oz of self raising flour
a pinch of salt
2 oz of butter
1 oz of caster sugar
0.25 pint of milk
You will also need your choice of topping. We went for the classic: strawberry jam and clotted cream with a pot of English Breakfast tea.
Preheat your oven to 220 degrees centigrade (200 degrees for a fan oven).
Mix the flour, baking powder and salt together. Add the butter cubed and rub together with the tips of your fingers until the mix resembles fine breadcrumbs.
Next, mix in the sugar then make a well in the centre of the mix and add the milk, slightly warmed. Stir together with an ordinary knife until the mixture comes together as a soft dough.
Empty the mixture onto a lightly floured surface and fold the dough on itself a few times if needed to bind the mixture into a cohesive dough. Flatten with your hands until approx 2 cm thick.
Cut your scones using pastry cutters, or an equivalent. We used a wine glass!
Recombine the dough when you’ve cut as many scones as possible, then repeat the instructions above.
Put the scones on a lightly greased baking tray or a sheet of baking parchment and cook in the middle of the oven for approx 10 minutes.
Leave to cool for 30-40 mins and eat with latherings of butter, jam and clotted cream. Delicious! If you can’t eat all 8 in one sitting then, firstly, what’s wrong with you? But secondly, leave them to completely cool then freeze.
Yummmm! Enjoy. x