Scones

There is something quite nostalgic about scones that brings back memories of summers spent on the north Devon coast. There is much rivalry over the Devon/ Cornish cream tea ... a battle over the right combination of clotted cream, jam and scone blah blah blah. I am concerned with the scone itself, generally how tasty they are and it being a stunning sunny Sunday afternoon in Devon it is clearly time for a spot of baking. By the request of my mother, today if you haven't guessed I am baking scones... such an easy recipe (I know I keep saying this but it is). All you need is a bowl, a set of scales and your hands! 

This is one afternoon treat that you have to get involved with...

Makes 6-8

(double the mixture if you want more)

Pre-heat oven to 200°C

Bake to perfection for 10-12minutes

You will need the following:

Plain Scones

60g Butter

280g Self Raising Flour

1/2tsp Salt

3tsp baking powder

1 Egg

100ml Milk

Sweet Scones: Add 60g Caster Sugar (optional 40g Sultanas)

Savoury Scones: Add 60g Parmesan Cheese

Method:

Measure out all of the plain scones ingredients into a bowl, except the milk

Mix together with your hands until it comes together into a dough

If you wish to make sweet or savoury scones add the extras in now

Add the milk and mix in with your hand in a paddle shape 

(fingers together)


Until it looks somewhat like this...

Good old fashioned advice: Cover your work surface & rolling pin with plain flour so that the mixture does not stick whilst rolling and cutting.

Place your dough onto the side and roll out to 2inches think
Using a cutter (roughly 5cm diameter) cut out your scones

Place on a baking tray and if you wish you can brush the tops of the scones with a bit of milk
(but this is optional)

Bake to perfection for 10-12 minutes

 Lather with clotted cream and jam

enjoy with a cup of tea ...