Simply scrumptious scones
I absolutely love afternoon tea (as anyone who follows this blog will know). And what is no afternoon tea complete without? Scones!
Now, I feel that scones are one of those foods that everyone has their own recipe for- however there seems to be a huge amount of variations online. Therefore, you need to try a few to find the perfect one.
I tried out Mary Berry’s afternoon tea recipe for VE Day. These scones were the perfect way to celebrate the occasion and required a smaller amount of each ingredient- ideal if you’re having trouble getting flour.
Ingredients
- 250g/9oz self-raising flour
- 1 rounded tsp baking powder
- 40g/1½oz softened butter
- 25g/1oz caster sugar
- 1 large free-range egg
- About 100ml/3½fl oz milk
Method
- Preheat the oven to 220C/425F/Gas 7 (200C Fan).
- Put the flour and baking powder into a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.
- Beat the egg in a measuring jug. Make up to 100ml/3½fl oz with the milk, then set aside a tablespoon for glazing the scones later.
- Gradually add the egg and milk to the dry ingredients, stirring it in until you have a soft slightly sticky dough
- Turn the mixture out onto a lightly floured surface and pat out until it is about 2cm/¾in thick. Use a 4cm/1½in fluted cutter to stamp out the scones. Make sure you don’t twist the cutter or the scones will not rise evenly.
- Gently gather the trimmings together and pat out again to cut more scones
- Arrange the scones on the greased baking trays and brush the tops with the remaining milk.
- Bake for 8-10 minutes, or until well risen and golden-brown. Transfer to a wire rack to cool.
- To serve, cut each scone in half and top with strawberry jam and clotted or whipped cream.
I found it was best to leave the scones for a few minutes before I put them in the oven, to let them rise properly.
These turned out beautifully- light and creamy. A perfect bank holiday treat!
Do you have a favourite recipe for scones? I think I might try out a few over the next few weeks.
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