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Let's Cook
Plain scones
There are few things as delicious as a hot scone with jam and cream.
WHAT YOU WILL NEED
- 11/2 oz /40g butter at room temperature/ slightly soft
- 11/2 tablespoons caster/fine sugar
- 8oz/225g self-raising flour
- a pinch of salt
- ¼ pint/ 150ml milk (you may need a little extra)
- Extra flour for dusting worktop and rolling pin
- A rolling pin
- A flat baking sheet greased or lined with non-stick
baking parchment
- A circular pastry cutter roughly 2 inches/4 - 5cm
across.
- Set your oven to: 220o C, 425oF, gas mark 7
Let?s get started
Sieve the flour into a medium
sized bowl.
Add the butter and rub it into
the flour with your fingertips
until the mixtures looks like fine
breadcrumbs.
Stir in the sugar and salt.
Add one third of the milk and
stir it into the mixture using a
knife with a broad blade. Add
the remaining milk in two
batches. If the mixture is very
dry add a little more milk. The
mixture should be soft but not
sticky. When all of the milk is
incorporated, flour your hands
lightly and gently knead the
dough into a ball. Sprinkle some
flour on the worktop, tip the
dough out on top. Put some
flour on your rolling pin and roll
out the dough to a thickness of
not less than 1 inch/3cm. Cut
out rounds with the pastry
cutter and place on the baking
tray a few centimeters apart.
Remix the remaining dough and
repeat. Dust each scone lightly
with flour for a plain finish. If
you would like a shiny finish, mix
an egg with some milk until
combined. Then use a pastry
brush to paint the top of the
scones with the mixture. Bake
near the top of the oven for
12-15 minutes or until they are
risen and golden brown.
Transfer to a wire rack to cool
but eat them as soon as possible
as they go stale very quickly.
Serve with butter or clotted
cream and jam.
Tip: Do not roll the scone dough
any thinner than 1 inch/3cm or
they will not rise properly.
Tip: Freeze as soon as cool.
Re-heat on a low temperature
before serving warm.
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