Scones are the highlight of an english afternoon tea. Fresh out of the oven with that little crack in the middle, making it possible to pull apart in two perfectly identical bits. No knife needed.
Scones can be eaten warm or cold. It’s a personal thing. And they can be eaten just like that. No additions, no distractions. But if you want to jazz it up a bit and eat them like they do in the United Kingdom (think Downton Abbey) then you will need to add some creaminess and some sweetness. Soft butter (preferably the real deal) and strawberry jam. Nothing complicated. Just put a nice layer of both on your scone and indulge. But if you can get your hands on clotted cream then by all means use that instead of butter. Yum!
Flour, baking powder, sugar, butter and milk. That’s all really. A bowl, a wooden spoon, a round cookie cutter or a small glass and your hands. Nothing high tech.
Use your fingers to rub the butter and the flour together. Make sure you don’t have any lumps, you are looking for a breadcrumb texture.
Slowly add the milk and use your hands or a wooden spoon on turn it all into a sticky, rather wet dough. Split the dough into 2 bits. One part we will leave as it is and the other part we will add the raisins to.
Flour your work surface. Don’t be shy, you’ll need quite a bit. Use your hands to flatten the dough and then start cutting it those scones.
Don’t forget to glaze them so they get that lovely, golden shine. Time to bake! In the mean time, make yourself a cup of tea.
One plate of scones ready to be eaten.
Don’t forget the jam. Strawberry is best, but any good jam will do. Be creative (mine is Rhubarb).
Scones two ways
(recipe adapted from Mary Berry’s Baking Bible)
450g flour and 4 tbsp baking powder
450g self-raising flour
2 rounded tbsp baking powder
75g soft butter
300ml milk plus 2 tbsp for glazing
Preheat your oven to 200 degrees C.
In a bowl, mix the flour and baking powder.
Add the butter and use your fingers to rub the butter and flour together until you have a breadcrumb-like texture.
Add the sugar and mix.
Add the milk in several steps and mix the dough with your hands or a wooden spoon. the dough will be sticky and wet.
Split the dough in to 2 halves. Leave one plain and add the raisins to the other half.
Flour your work surface and shape the dough into a flat circle about 2 cm thick. Use a cookie cutter to a glass to cut out circles. Don’t twist the cutter or glass while cutting.
Put the scones on a baking sheet and glaze with a little milk.
Bake for 12 minutes until golden.
Let cool or eat warm.
(makes about 20 scones depending on the size of the cutter or glass)