I’m so grateful to my son’s cookery teacher. Thanks to her, he’s discovered a love of baking scones, which is fine with me and the rest of the family especially as the results are really good. They take less than half an hour to make and bake them and they’re best served fresh with butter or cream and jam. I don’t know how well they’ll keep as they’ve never lasted more than an hour in our house 🙂
250g self-raising flour
125ml semi-skimmed milk plus a little extra for brushing over them
1 level teaspoon of baking powder
a pinch of salt
Extra ingredients if you’d prefer fruit scones:
50g caster sugar
50g sultanas or raisins
- Preheat the oven to 200°C for fan ovens, 220°C for conventional ovens or Gas Mark 7
- Flour a baking tray.
- Sieve the flour and baking powder together into a large bowl.
- Cut the butter into small pieces, then rub it into the flour until the mixture resembles breadcrumbs.
- For fruit scones: Stir in the sugar and fruit.
- Make a dip in the mixture and start pouring the milk into it slowly, using a knife to stir it into the mixture as you go. You’re aiming to produce a big ball of dough. You might need to use your hands towards the end.
- Flour a smooth surface and roll out the dough till it’s approximately 2cm (just under 1 inch) thick).
- Use a pastry cutter or glass to cut into round scones and place them on the baking tray.
- Brush the top of the scones with the extra milk.
- Bake for 12-15 minutes until they’ve risen and are golden brown on top.
- Cool on a wire tray.