Scones are a small rich quick bread, similar to a rich biscuit. Scones can be sweet or savoury. The sweet scones are usually served spilt and served with fruity jam and cream as part of a traditional british cream tea.
250g self raising- flour
2 tbsp sugar
1/2 tsp salt
50g butter, cut into cubes
150ml milk + a little milk to glaze.
Preheat the oven. gas 6/200C/ 400F and lightly grease a baking tray.
Put the flour and salt into a bowl and rub in the butter until the mixture looks like breadcrumbs. Stir in the sugar, add the milk and stir the mixture then work into a soft dough. Turn the mixture out onto a lightly floured board and knead (do not use to much flour for rolling out as the mixture should stay a little sticky) Roll out to 3/4 inch thickness. Cut into rounds using a 2-in, fluted pastry cutter. Arrange the scones on the baking sheet and brush with a little milk, bake for 10 mins until risen and golden brown.When Cooled, spilt in half and serve with cream and jam.
Why not try Fruity scones - simply add 50g sultanas and 1-tbsp cinnamon to the basic mix.
OR try Savoury scones - just leave out the sugar from the mix and add 1 -tbsp salt.
These are delicious served with soups or a nice beef casserole. or can be eaten just as a snack filled with ham, salami or cheeses.
FRESH HERB SCONES - Stir in 1tbsp of each fresh herbs chopped - parsley, thyme, chives.
CHEESE & CHILLI SCONES - Stir 50g grated parmesan and 1/2 tsp chilli flakes into mixture.