Simply Scones Recipe
I’ve been craving a cream tea ever since leaving hospital which I think is a pretty weird craving but I just love cream tea.
There’s nothing like afternoon tea of scone, jam & lashings of clotted cream. Having not managed to have one out I decided to attempt baking my own.
Turns out they are ridiculously easy to make!
I went with a plain scone recipe topped with a non-seeded jam…mainly because I have a thing about textures.
- 40g Spreadable butter
- 225g self-raising flour
- 1 & a half level tablespoons golden caster sugar
- Pinch of salt
- 110ml milk
- Pre-heat the oven to 220c, gas mark 7
- Add the butter & sieved flour to a bowl and rub together using your fingertips
- Stir in the sugar followed by a pinch of salt
- Using a knife, mix in the milk a bit at a time
- When all mixed in flour your hands and knead the mixture into a soft dough. If it feels to dry add a bit more milk or if it’s too wet, add some more flour)
- Flour a pastry board and your rolling pin, place the dough on the board and roll out to a thickness of approximately 3cm (quite thick), it needs to be thick to make sure you achieve the rise
- Using a pastry cutter (or glass if you don’t have a cutter) and cut straight through the dough (don’t twist otherwise you’ll get an oddly shaped scone)
- When you’ve cut all your scones and re-rolled as many times as possible place them on a baking sheet, dust with flour and cook in the oven for 12-15 minutes, they will have turned a nice golden colour
- Transfer to a wire rack to cool.
As soon as possible spread with butter, jam and clotted cream…delicious!
Cream on first followed by jam or jam followed by cream…let me know which way you do it!