Scones

Week 14, session 3

I love scones. Savoury or sweet, I just love them.

These scones were plain, sweet scones served with clotted cream and jam. I prepared them both the Devonshire way and the Cornish way and although I knew at the time what that meant in terms of order of toppings, I can’t now and to be honest, although a cream then jam advocate, they were equally as good!

This is a really quick and easy recipe which I will be using again again for both fruit, floral and savoury scones.

Nailed this one!

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Recipe

• 225g self raising flour
• 60g salted butter
• 1/2 tsp salt
• 30g caster sugar
• 100ml milk
• Rub the fridge cold butter into the flour until there are no clumps of butter
• Add the salt and the sugar a d mix to combine
• 3/4 of the milk a s mix to form a dough. Add a little more if it looks a little dry until the dough comes together
• Work quickly and gently into a smooth ball remembering that the less you work it the better
• About 1 inch then use a round cutter to cut out your scones
• Place them on a lightly floured baking tray
• Reform the remaining dough and repeat to make a further 2 or 3 scones
• For a soft finish, sprinkle the tops with flour or for a
• Cook the scones in the oven for about 12 minutes until golden and well risen. Look at the dough where the cracks have formed – this should be white, not grey.
• Leave to cool then cut them in half and top with jam and cream, or cream and jam 🙂