Saturday, September 20, 2008
These scones make the perfect afternoon tea - just serve with jam and clotted cream. Recipe makes about 12 scones.
2 cups self-rising (raising) flour
Pinch of salt
2 ounces (60 g) unsalted butter, chilled
1/4 cup caster sugar
5 fl oz (150 ml) milk
Extra milk, to glaze
1. Preheat the oven to 440 degrees F (220 degrees C). Sprinkle a baking tray with a little flour.
2. Sift the flour and salt into a bowl. Cut the butter into 1/4 inch (6 mm) cubes and add to the flour. Gently stir the butter with the flour, using a wooden spoon, until each piece of butter is separated. Stir in the sugar.
3. Add the milk and stir with a round-bladed knife until a soft dough forms. Toss lightly for a few seconds, just until smooth or compressed.
4. Put the dough on a lightly floured surface. Pat out until 1 inch (2.5 cm) thick. Cut out 9 rounds with a 2 inch (5 cm) cutter. Gather the trimmings and make 3 more rounds. Put the rounds onto the prepared baking tray.
5. Brush the tops of the rounds with a little milk. Bake for 10-12 minutes, or until the scones are well risen and golden brown. Transfer to a wire rack to cool slightly.
6. Serve the scones warm with jam and clotted cream.
Tip: To chill the butter, freeze for 10 minutes before using. Do not over handle or knead the dough in Step 3 or the scones will be heavy.