Teatime isn’t complete without scones. Whether you prefer a fruit, a cheese or a plain. Straight from the oven, toasted, slathered in butter, cream or jam. Remember: the trick is to handle the dough as little as possible. My mother always said I had hot little hands – but Ian makes awesome scones!
This recipe makes about 7 scones.
You will need:
4cm scone cutter
400g self raising flour
1/2 teaspoon baking powder
125g unsalted butter at room temperature
pinch of salt
75g dried fruit (we like sultanas, but it’s really your preference)
150ml milk (you may need a little bit more depending on the weather)
For cheese scones:
100g strong cheese, grated and cubed (a good cheddar, even a blue cheese)
1 teaspoon wholegrain mustard
Pinch of white pepper
(Don’t put the sugar or fruit in)
Pre heat your oven to 175 degrees Celsius.
Weigh out your flour, baking powder, sugar & salt. Rub the butter into the dry ingredients until you have a breadcrumb consistency. Add your fruit and your milk a little at a time until the dough starts to come together. If you are making a plain scone, leave out your fruit at this stage.
Pat your dough into a flat slab, not much deeper than your cutter. Cut out your scones and place on a silicone lined baking sheet and bake for 23 minutes or until golden brown on top.
When making the cheese scones – leave out the sugar and fruit and add the cheese. Add the cheese after the breadcrumb stage but before the milk stage. You may need a touch less milk.
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