I love just plain warm scones, I know traditional scones have fruit in but I don’t like fruit in bread therefore nice plain scones. I have been wanting to make my own scones for a long time but wanted to make sure I could give my full attention to them as on days that I work, I always fit recipes in before or after work. I did this on my day off so I could make sure they were not rushed.
- 225 g/8oz self-raising flour
- pinch of salt
- 55 g/2oz butter
- 25 g/1oz caster sugar
- 150 oz ml/5flmilk
- 1 free-range egg beaten, to glaze (alternatively use a little milk)
- Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet. Mix together the flour and salt and rub in the butter. Stir in the sugar and then the milk to get a soft dough.
- Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
- Brush the tops of the scones with the beaten egg. Bake for 12-15 minutes until well risen and golden.
- Cool on a wire rack and serve with butter and good jam and maybe some clotted cream.
Me and mum enjoyed this by having our own afternoon tea. I also took some to work for the ladies I work with and they enjoyed them as well. I’ll admit they look a bit small but are perfect because you can have more than 2 without struggling.