|Special Consideration:||Quick and Easy|
Please note: the photograph is not mine, but from a Picassa album
This scone recipe is one I have used for years. Delicious, light, fluffy scone topped with strawberry jam and fresh cream, it can’t be beaten for an afternoon’s tea. The best thing about it? It is soooo quick and easy to make. If you get news of company arriving in half an hour, you’re set with scones.
450g (16oz) self-raising powder (or 450g flour plus aprox. 2tsp baking powder)
75g (3oz) butter
50g (2oz) castor sugar
250ml (1 cup) milk
- Sift flour into a bowl.
- Add butter and rub in with fingertips until mixture resembles fine breadcrumbs.
- Stir in sugar.
- Beat eggs and milk together with a fork.
- Gradually stir into mixture using a knife, adding just enough to mix into a soft dough.
- Reserve rest for glaze.
- Don’t make dough too dry. It should feel a bit sticky, but not too difficult to handle.
- Turn dough onto a lightly floured surface and roll or pat out until 2cm thick.
- Don’t knead or crush with a rolling pin. Light handling makes light scones. Don’t roll too thinly or the finished scones will be hard and biscuity, not soft and light.
- Using a 5cm (2 inch) fluted cutter (I don’t have one right now, so I just use a glass) dipped in flour, stamp out 6 rounds.
- Gently knead and reroll trimmings and cut out more scones.
- Arrange scones on a lightly floured baking sheet.
- Brush tops with remaining egg and milk mix.
- Bake at 220°C (428°F) for 10 minutes or until well risen and pale golden brown.
- Transfer to a cooling rack.