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!
- 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 🙂