One of the many things I love about living in the UK, is this scones tradition. The art of making scones has eluded me for many years, but I think I may have cracked it…
Not bad heh? To be honest, I have absolutely no idea what I did differently. I made a batch of plain scones and one with raisins, that one is still baking as I type. This is the recipe I used.
350g self-raising flour, plus more for dusting
¼ tsp salt
1 tsp baking powder
85g butter, cut into cubes
3 tbsp caster sugar
175ml milk(and a few tbs for glazing)
1 tsp vanilla extract
1- Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
Put the milk into a jug and heat in the microwave for about 15-30 secs (depends how powerful your microwave is) until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
2- Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep.
3-Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) — I used a small whiskey glass — and dip it into some flour. Plunge into the dough, then repeat until you have four scones. By this point you’ll probably need to press what’s left of the dough back into a round to cut out another four. Brush the tops with beaten egg, then carefully place onto the hot baking tray.
4- Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh.
That’s super easy, and they all came out super tasty. I’m eating mine with a glass of milk, I don’t even bother with cream & jam!