I love making scones and I probably make them every single week. It’s really easy, start with mixing all-purpose flour with unsalted butter in a bowl. Add a pinch of salt and a couple of teaspoon of sugar in just to give it an edge of sweetness. Add in two tablespoons of baking powder to give it a little rise and then rub everything together. It doesn’t need to be perfect if you’ve got a few blades of butter sort of in the mix, it’s all good, it will give a lift and rise our beautiful scones. Bring that together then add a little splash of milk then you can also add apricot, sour cranberries, cherries or any other dried fruit that you like.
Once your dough has been formed, let it chill out in the fridge and then you will roll it out in about half an hour. Roll out the dough then cut the scones dough into shapes that you want then line them on a baking tray and add a little olive oil on top. Bake them in a 200 degrees oven for about 15 minutes or until they double in size and they are nice and golden. Take them out of the oven and let them cool. For the flavor and the texture, you are going to coat them with jam. Cut the scones in half then spread your jam and serve your scones.
- 150 ml milk
- 350 g self-raising flour
- 75 g salted butter
- 1 heaped tbsp caster sugar
- 1 large egg
- 50 ml milk to glaze
- Preheat an oven to 200°C.
- Pour the milk onto the dried fruit in a bowl and leave to soak.
- Cut the butter into cold cubes and rub into the flour with your fingertips until it begins to resemble breadcrumbs.
- Stir through the caster sugar. Crack in the egg and pour in the milk and then with a table knife, stir to bring it together into one dough.
- Press into a lump about 2cm deep on a floured surface then cut out 6cm circles with a cutter.
- Transfer the raw scones onto a lined baking tray and squash the leftover dough into another lump to press out and cut again.
- Brush the tops of the scones with a little milk and bake for 10-12 minutes until they have risen, are golden and when tapped from beneath sound hollow.
- Allow cooling on a wire rack before slicing and serving with clotted cream and jam.