Melt-in-the-mouth Scones

These scones make the perfect afternoon tea - just serve with jam and clotted cream. Recipe makes about 12 scones.

Ingredients:

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

Method:

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.

Pumpkin Scones

Butternut pumpkin (squash) adds color and moistness to this easy but classic country recipe. Recipe makes 12.

Ingredients:

1 cup cooked Butternut pumpkin (squash), cooled and drained
2 cups self-rising (raising) flour
1/2 teaspoon salt
1 ounce (30 g) butter, chilled and thinly sliced
1/4 cup caster sugar
1 large egg, lightly beaten
Milk or 1 egg yolk beaten with 4 teaspoons milk, to glaze
Butter, to serve

Method:

1. Preheat the oven to 500 degrees F (250 degrees C). Grease a 8 or 9 inch (20 or 23 cm) sandwich cake tin with melted butter.
2. Mash the pumpkin in a bowl with a fork and drain off any excess liquid.
3. Sift the flour and salt into a mixing bowl. Add the butter and rub in lightly with fingertips until fine breadcrumbs form. Stir in the sugar with a round-bladed knife. Add the pumpkin and egg and mix to form a dough.
4. Turn the dough out onto a lightly floured surface. Knead very lightly until smooth. Pat out or roll out to 1 inch (2.5 cm) thick. Cut into at least 12 rounds with a 2 inch (5 cm) scone cutter. Place in the prepared tin, 9 around the edge, 3 in the middle. Brush with milk or egg yolk and milk.
5. Bake for 10-15 minutes, or until golden and cooked. Stand tin on a rack to cool for a few minutes, then turn scones out and cover with a tea towel for about 5 minutes, before serving warm and buttered.

Tip: It is important to have a light, quick movement to make scones. Knead the dough very lightly to compress it and make it smooth enough to pat or roll out. Dip the cutter in flour if the dough sticks.