Who doesn’t enjoy a fresh, home-made scone? Easy and cheap to make, they are also simply scrumptious. They may not be the most delicate of foods, but this recipe suggests using smaller cutters to create mini scones, which can then of course be elegantly served on one of our lovely glass cake stands with afternoon tea. We prefer them fresh from the oven, with a dollop of clotted cream and a good quality (or home-made) raspberry jam. I can taste them already…
- 100 grams Self-Raising Flour
- 25 grams Caster Sugar
- 25 grams Unsalted Butter
- 3 tbsp Milk
1. Preheat your oven to 220 C.
2. Sift the flour, salt and sugar into a bowl.
3. Rub in the butter using the tips of your fingers only, until the mixture resembles fine breadcrumbs.
4. Combine the ingredients in a large mixing bowl until it creates a soft dough.
5. Lightly flour your work surface, and knead the dough.
6. Roll out or use your hands to pat down the mixture, and cut using small pastry cutters or the top of an espresso cup.
7. Grease and lightly flour baking parchment, and place on the little cut outs of dough.
8. Lightly brush with milk and bake for 10 minutes or until a golden brown.
9. Cool on a wire rack or eat whilst still warm with clotted cream and a preserve of your choice.