These are a favourite of mine and I admit to being able to eating 2 or 3 in one sitting! My recipe is a very simple one so anyone who hasn’t made scones before this is the one for you and if you have made them perfect to. This recipe is for plain scones but if you would like to add fruit add it after you have done the rubbing in of the butter part. Would love to know how you prefer your scones. Do you make them the Cornwall way where it’s jam then cream or the Devon way where it’s the cream then jam? In this recipe I add the jam then the cream, delicious! This recipe will make 6 small scones.
What you will need is:
80z of Self Raising Flour
20z of Butter or margarine
20z of Sugar
Pinch of salt
1 medium Egg
Splash of milk (depending on size of your egg)
Preheat oven to 210c, 190 for fan assisted, gas mark 6
Add the flour and butter to a bowl then rub in with your fingers until breadcrumb texture
Above is a before and after picture to give an idea of the texture you are looking for
Next add a pinch of salt and the sugar and stir in. Make a well in the middle of the mix and crack in the egg
Mix well until the dough starts to come together. The egg depending on the size you use may be enough. If you find the mixture is still a little dry add milk one teaspoon at a time until the mix comes together. You want the dough so me soft but not wet. Dust some flour onto your work surface and turn out the dough
Dust a rolling pin with flour so the dough doesn’t stick and roll out until about an inch thick and keep rolling until you use all the dough.
Lay scones onto a baking tray leaving a space as they will slightly spread out
If you want to here you can brush with a little beaten egg or milk but I never do and you still get that nice golden finish
Add to the preheated oven and cook for 10 – 15 minutes in the middle of the oven. Depending on the size of the cutter you used for the scones check after 10 minutes. They should look a nice golden brown colour and if cooked when you tap the bottom of the scone it will sound hollow. Turn out onto a cooling rack
Leave to cool then serve however you like them. I added raspberry seedless jam and clotted cream. They also go great with butter.
Hope you enjoy. Would love to see your bakes so please feel free to post below x