On a rainy indoor day like today why not make some scones?
It is a lovely fun thing to do with kiddies too as they are super easy. I have just made a batch with my daughter and they are delish!
Here is the simple but tasty and quick recipe:-
You will need:-
350g self-raising flour (plus more for dusting)
Pinch of salt
1/2 tsp baking powder
90g butter, cut into cubes
3 HEAPED tbsp caster sugar
180ml milk (full fat or semi skimmed)
1 tsp vanilla extract (if you don’t have this don’t worry)
1 and half tsp lemon juice (I used my Ziff lemon and it worked fine)
beaten egg, to glaze
Heat oven to 220C/fan 200C/gas 7.
Pop flour into a large bowl (you don’t need to sieve) with the salt and baking powder, then mix. Add the cubed butter (easier to have at room temp), then rub in with your fingers until the mix looks like fine crumbs. Add the sugar and mix it up so it is all incorporated.
Put the milk into a jug and heat in the microwave for about 40 secs until warm, you DON’T want it hot, just warm. Add the vanilla and lemon juice, then set aside for a moment. Prep your baking trays lined with greaseproof paper or rubbed with butter so the scones don’t stick.
Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it might seem pretty wet at first, if not don’t worry – but if it is dry and had left flour around the bowl then add a little splash of milk and mix again. Scatter some flour onto the work surface and tip the dough out. Work the dough and your hands with a little more flour (you want to try and get rid of the cracks) then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 2/3cm deep.
Take a round cutter (4cm ish – depending upon how many you want/how big you want each scone) and dip it into some flour. Plunge into the dough, then repeat until you have your scones. By this point you’ll probably need to press what’s left of the dough back into a round to cut out some more. Brush the tops with beaten egg, then carefully place onto the hot baking tray.
Bake for 10/12 mins until risen and golden on the top.
Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. Enjoy!