A quintessential English tea time treat, scones are available in cafes and tea shops the length and breadth of the British Isles. Made from humble, store cupboard ingredients the are easy to make. With their slightly crisp crust and light fluffy interior it’s easy to see why they are so popular. The addition here of a squeeze of lemon helps with the rise and vanilla makes them a bit more special. Both are optional. We prefer ours with a tart raspberry jam although strawberry is more traditional and of course clotted cream if you can get it. If not, some whipped double cream is still delicious.
Ingredients.
350g self raising flour
1 teaspoon baking powder
1/4 teaspoon salt
85g cold butter cut in cubes
3 tablespoons caster sugar
Sultanas (for fruit scones)
175ml milk
1 teaspoon vanilla extract
Squeeze lemon juice
Beaten egg, to glaze
Jam and cream to serve.
Mix the flour, salt and baking powder in a large bowl. Add the butter and ‘rub in’ using your finger tips, until the butter has all but disappeared and the mix takes on a bread crumb appearance. Stir in the sugar and sultanas if using. Mix milk, lemon and vanilla together the add to the dry ingredients. Incorporate using a table knife as the idea is to touch the dough as little as possible, overworking can make the scones hard and prevent rising. Tip the sticky dough onto a lightly floured surface and gently bring together, do not be tempted to knead it. Press into a disc 4 cm deep with your hands, really no need for a rolling pin. Stamp out rounds with a fluted cutter pressing firmly straight down. Be careful not to twist as you cut or the scones will come out the oven wonky! If you don’t have a cutter you can just cut the disc into triangles from the centre out. Brush the top with a little beaten egg and place on a preheated baking sheet. Bake for about 10 minutes until the tops are golden and the bases just beginning to colour.
Eat while still warm or freeze when cool and heat from frozen in a warm oven.
And then the question of cream/jam order, a contentious issue, subject to much regional debate. Here in the Cotswolds we favour the jam first, cream on top situation, but either way completely delicious.
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