Scones (Recipe)

From Cake and Bake Show

Scones (Recipe)

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Scones (Recipe)

From Cake and Bake Show

£0.00

Ingredients
225g self-raising flour Pinch of salt
50g butter
125-150ml milk

Prep 10 mins cook 12 mins. SERVES 8

1. Preheat the oven to 220°C/200°C fan oven/gas mark 7. Sift the flour and salt into a mixing bowl. Rub in the butter until the mixture is fine and crumbly.
2. Make a well in the mixture and pour in almost all of the milk. Bring the mixture together with a knife to make a soft, light dough. If any bits are left in the bowl, use the remaining milk to mix them up.
3. Turn onto a floured surface and knead briefly. Roll out to 2-3cm deep and cut 8 rounds using a 5cm cutter. Re-roll and shape the trimmings, kneading as little as possible.
4. Place on a baking tray and cook in the heated oven until well risen and just firm – about 12 minutes. Leave to cool before cutting and buttering.

Ideal Home Show tips: For sweet scones, stir 2 tbsp golden caster sugar into the flour mixture at the end of Step 1.
For fruit scones, add 50-75g mixed dried fruit, such as currants, sultanas, cranberries and sour cherries, and flavour with orange or lemon zest.
For cheese scones, stir in 50g mature Cheddar, a good pinch of dry English mustard powder, and a good grinding of salt and pepper.

Just four store-cupboard ingredients, prepped, baked and ready to eat in less than half an hour, makes a quintessentially British teatime treat. Eat them fresh from the oven, and if there are any left over, wrap them in clingfilm and they’ll freeze for up to a month.

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