Be happy, eat cake!
As part of my Jubilee Celebrations this weekend, I made a scrumptious batch of scones, using an old recipe I learned at school!
I also made a Victoria Sponge cake and a Peanut Butter Jelly cake (okay, maybe not so British?), which I’ll be sharing on the blog over the next few posts.
I love how speedy and simple scones are to make, and how few ingredients you need to make them.
Ingredients (makes about ten medium sized scones or six large scones)
350g self raising flour
3 tbsp caster sugar
175ml milk (or soya milk)
pinch of salt
(jam and cream for serving)
1. Preheat oven to 220 degrees celsius and prepare a baking tray by lining it with greaseproof paper
2. Dust a clean surface with flour, ready for when you roll out the scone dough
3. In a medium size bowl, rub together the butter and flour until like breadcrumbs (see the photo to the right). Shake the bowl to let the lumps come to the surface so that you can work them further
4. Mix in the caster sugar
5. Gradually pour in the milk bit by bit, continuing to work the mixture. If you think the dough is getting wet enough then don’t add any more – use your intuition with this!
6. Take the dough out of the bowl and place it onto your dusted surface. Using a rolling pin (or if you don’t have one, using a straight sided glass will do just as well), roll out the dough to about 4cm thick (and no thinner!)
7. Cut out your scones with a scone cutter or just cut it with a knife into big, even sized chunks. (You can use the rim of a glass or a mug if you don’t have a cutter. If you do this, roll the edge of the rim around the area you are cutting to avoid squashing the dough with the air pressure inside the glass/mug)
8. Place each scone onto the baking tray with a bit of space in between each one, and pop them in the oven on the top shelf for 10 minutes!
9. When they’re done, place them on a wire rack to cool.
Enjoy your scones in the British way, with a spoonful of strawberry or raspberry jam and a good dollop of clotted cream! Deeeeeeelicious!