Scones

My favourite thing to go with jam......scones and clotted cream! Yum!

Have made a few scones in my time, but still I struggle with rolling out the correct thickness, as I always try to get as many scones out of a mix as possible...I will learn one day!

Question - Narrower and taller? Or Wider and flatter?

Answer - As long as they are smothered in jam and clotted cream - who cares?!?

Ingredients (Makes approx 10-12 scones if you use a 5cm cutter)

225g (8oz) Self Raising Flour

1/2 level tsp Salt

1 level tsp Baking Powder

25-50g (1-2oz) Butter or Margarine

150ml (1/4 pint) Milk

(If you like a slightly sweeter scone, Add 1-2 level tbsp Caster Sugar to the dry ingredients and replace the milk with 1 beaten egg and 75ml (5 tbsp) Water or Milk)

To glaze, optional: Beaten egg or milk

Method

1. Preheat a baking sheet in the oven. Sift the flour, salt and baking powder into a large bowl, then cut or rub in the fat until the mixture resembles fine breadcrumbs. (Or, if you are limited for time or can't stand getting your hands messy, put it all in a food processor and whizz until resembles fine breadcrumbs - much quicker than using your fingers!)

2. Make a well in the centre of the dry ingredients and stir in the milk to make a soft dough. (Or, again, add to food processor and whiz until just starting to combine).

3. Turn the dough on to a floured surface and knead quickly and lightly to remove any cracks. (Mine always has cracks.......but they still turn out OK!).

4. Roll out the dough lightly with a rolling pin or pat it out evenly with your hand until it is about 2cm (3/4") thick. (Mental note to self - remember to stop rolling at 2cm thickness!!).

5. Using a floured 5cm (2") cutter, cut out dough rounds as close to each other as possible.

6. Place the rounds carefully on the hot baking sheet and, if you wish, brush them with beaten egg or milk to glaze.

7. Press the trimmings together and re-roll to make more rounds. Bake at 230oC (450oF) Gas Mark 8, for 8-10 minutes, until golden in colour.

8. Remove from the oven, transfer scones to a cooling rack and allow to cool.