Scones

Scones

Homemade scones are best eaten fresh – they are too good to leave until the next day anyway!

15mins

Prep Time

10mins

Cook Time

10-12 scones

Makes

Easy

Difficulty

Method

Preheat the oven to fan oven 220C, 200C, gas mark 7. Lightly grease a baking tray.

Put the flour and baking powder into a mixing bowl and add the butter. Use a round ended knife to the cut the butter into the flour, then use your fingers to lightly rub the fat into the flour. It should resemble breadcrumbs when finished. Stir in the salt and sugar.

Adding the milk a little at a time (you may not need all of it) bring the mixture together to a soft dough, it should be smooth but don’t over handle it. Dust the work top with flour and roll out to about 1cm thick. Use a round or fluted cutter to cut your scones transferring them to the baking tray. Reroll any remaining dough. Gently brush the tops of the scones with milk and bake for about 10 minutes until golden and well risen.

Cool slightly before splitting and filling with jam and cream.

Fred's Tip

Try adding 50g sultanas or raisins or the finely grated zest of a lemon to the dough before mixing in the milk