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Writer's pictureElise

Scones

I LOVE cream tea (our fav hidden spot for it is in the British Museum), yet I had never even tried to make scones from scratch before. Thankfully, they're really not as difficult as they would appear, and only require a handful of ingredients.

First you need to rub in the butter, much like making pastry.

Then, knead the dough with your fingertips until its smooth. I think I over-kneaded it a little, but again, not too difficult. Then, roll out, cut out, and bake.

OMG, so easy!!

The first time I took them out the oven, they were still too doughy (as in the photo below) so I popped them back in for another 6 minutes and that was all that was needed. With some jam and straight from the oven or warmed in the microwave, these tasted great.

Scones (plain)

225g self-raising flour

1/2 tsp salt

25-50g butter

125-150ml milk

flour for kneading

milk or beaten egg for glazing


Grease a baking sheet. Set the oven at 220C / gas 7. Sift the flour and salt into a bowl. Rub in the butter then mix to a soft dough with the milk using a round-bladed knife. Knead very lightly on a floured surface until smooth.


Roll or pat out the dough to about 1cm thick and cut into rounds using a 6cm cutter. Re-roll the trimmings and recut.


Place the scones on the prepared baking sheet. Brush the tops with milk or beaten egg if liked. Bake for 10-12 (or in my case, 20) minutes. Cool on a wire rack.

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