What can beat warm scones with jam and clotted cream or butter, British Afternoon Tea simply irresistible!
Makes approx 8 scones
INGREDIENTS:
350gm Self-raising flour, plus more for dusting
¼ tsp Salt
1 tsp baking powder 85gm chilled butter cut into cubes
3 tbsp caster sugar
1 cup Raisins (you can add less as per your taste or leave it out for plain scones)
175ml Milk (make sure its warm) extra milk for glazing.
squeeze lemon juice
You will need a 5cm biscuit cutter.
METHOD:
Pre-heat oven to 200C
Add the flour, salt, baking powder and the cold butter cubes in a mixing bowl then rub the mixture with your fingers until it begins to look like breadcrumbs, now you can add the caster sugar.
Next to the flour mix add warm milk and lemon juice and mix with your hands.
On your worktop dust some flour and begin to knead the dough, at this stage you can add raisins if your adding them, its optional you can leave them out and have plain scones.
Continue kneading the dough until its smooth.
Roll out the dough to a large round disk about 1 inch thick and then cut out round with 5cm cutter. You may need to repeat the rolling process a few times until you have approx 8 scones cut out.
Line the scones onto the prepared baking sheet, leaving 1" space between. Glaze the scones with milk.
Bake until golden brown approximately 10 minutes.
These scones are best served hot with jam and clotted cream! My absolute favourite hope you enjoy them too!
Commenti