Delicious, simple to make scones, that go just right with a dollop of fresh whipped cream. This recipe only takes about 20 to 30 minutes to complete.
You will need…
- 250g self-raising flour
- 40g butter
- 150ml milk
- 1.5 tbsp caster sugar
- pinch of salt
- Heat the over to gas mark 7, (220 C / 425 F).
- Sift flour into a bowl and add the butter.
- Rub the butter gently into the flour until it resembles bread crumbs.
- Add the salt and sugar.
- Slowly mix the milk in using a metal spoon to form a soft dough.
- Knead the dough with your hands to bind it.
- Roll out the dough so it’s about 2cm thick.
- Use a 4cm pastry cutter to cut the little scones out.
- Keep reforming and cutting until all the dough has been used.
- Place the scones, with a little dusting of flour on top, onto a greased baking sheet and put into the oven.
- Remove the scones after 12-15 minutes and cool on a wire rack.
- Enjoy with butter, cream and/or jam.
Scones go off very quickly so eat them within a few hours of baking. They are lovely when still warm!
UPDATE: I originally recommended 225g of plain flour, but I have since increased this to 250g as I found the dough too wet to shape sometimes.