Sunday, 4 March 2012


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
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 ... 

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