“I asked the maid in dulcet tone, To order me a buttered scone. The silly girl has been and gone, And ordered me a buttered scone.”
However you prefer to pronounce yours, there is something universally scrumptious about a homemade scone, slathered in jam (in this case homemade Summer Berry Jam) and topped with clotted cream. Yum, yum and yum.
Most people will have their favourite scone recipe. Here is mine. I find that it produces deliciously light scones that never last for long. They vanish like Lord Lucan into the wilds of Africa.
350g Self Raising Flour
1/4 tsp Salt
1 tsp Baking Powder
2 1/2 tbsp Golden Caster Sugar
1tsp Vanilla Extract (I use Nielsen-Massey which is yummalicious)
Squeeze of Lemon Juice
Beaten Egg (to Glaze)
Serve with Jam & Clotted Cream
- Firstly shimmy on over to your oven and put it to heat up to around 220C (200 for fan oven/Gas Mark 7).
- Pop flour into a big bowl and mix in baking powder and salt. Add the butter (cut into cubes) and rub in with your fingers until the mix resembles fine bread crumbs/grainy sand (I love this bit. I find it very meditative).
- Put the milk in a jug and heat up in a microwave for around 30 secs (or put it in a pan on the hob), you want it warm but not hot! Add vanilla extract and lemon juice. Put a baking sheet in the oven to warm up.
- Make a dip in the middle of the flour mixture and then add the liquid. Grab a cutlery knife and combine the mixture quickly (it might seem a bit wet but don’t worry).
- Tip the combined mixture onto a floured surface. Throw a bit of extra flour on the dough and your hands and then fold the dough over 3/4 times until it all looks a little smoother. Pat into a round shape about 4cm thick.
- Take a cutter (or use a small glass!) and dip the edge into flour and then pop it into the dough and cut out as many as you can from the first round (normally around 4/5 depending on the size of your cutter). Pat what is left of the dough back into a circle shape around 4cm thick and repeat until all the dough has gone. Brush the tops of your scones with beaten egg and place on the hot baking tray.
- Bake for 10 mins (when they should be risen and a lovely golden colour) and then eat as many as you can with jam and clotted cream. Yum. Yum and yum!
If you are feeling particularly adventurous then why not whip up some yummy jam to go with them?