Saturday, 20 April 2013
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For a perfect afternoon tea. These scones served while still warm with strawberry jam & clotted cream cannot be beaten. Omit the sultanas if you prefer a plain scone or add any other dried fruit that you prefer to the basic scone dough .
to make about 20 2" scones
400g of self raising flour
1 tsp baking powder
pinch of salt
(sift these dry ingredients together into a large mixing bowl)
3 tbsp caster sugar
80g soft butter
2 beaten eggs
80 gms sultanas
enough milk to form a soft but not wet dough
an egg yolk with a tbsp water whisked in for the egg wash glaze
Rub the butter into the flour until it resembles breadcrumbs, mix in the sugar
Make a well in the centre and add the eggs and enough milk to make a soft but not wet dough
Handle it as lightly as you can or it can become rubbery if overworked and bring together to form a ball.
Roll lightly to about 1" thick and cut into rounds using a 2" cutter.
Place on a greased oven tray
Brush with a little egg wash
Bake in a hot oven 220c/ 425f/gas 7 for around 12-15 mins until they are well risen & golden brown
Leave to cool on a wire rack
Best eaten when still warm with strawberry jam & clotted cream