Scones (home-made)
Straight from the oven, and still warm, they are spread with home-made preserves
and then topped with clotted cream, wonderful!
Recipe for 8-10 scones
225 g self-raising flour
1 teaspoon baking powder
pinch of salt
25 g caster sugar
50 g unsalted butter
150 ml milk
1 egg beaten, or plain flour, for brushing or dusting
variation: 50 g butter more, or 50 g sultans
Pre-heat the oven to 220°C. Sift together the
flour, baking powder and salt into a bowl. Stir in the sugar, add the slightly
softened butter and rubs quickly in the flour, creating a fine bread crumb
consistency. Add the milk, a little at a time, working to a smooth dough. This
is now best left to rest for 5-10 minutes before rolling.
Roll on a lightly floured work surface until 2 cm thick. Using a 5 cm pastry
cutter, cut the dough using one sharp tap and not twisting the dough as you cut.
Twisting the scone mix will result in an uneven rising. Once cut, the scones can
be either brushed with the beaten egg for a shiny glaze, or dusted with the
flour for a matt finish.
Place the scones an a greased baking tray and baked in the pre-heated oven for
10-12 minutes until golden brown.