THE BEST SCONE RECIPE - EVER!

These tasty beauties are really quick to make, and delicious with home made clotted cream and raspberry or strawberry jam.

​

Ingredients

225g self-raising flour

50g butter or margarine

25g caster sugar

1 egg

Milk

​

Pre heat the oven to 200 C, gas 6.

Place flour in a bowl and add the butter or margarine.  Rub the butter into the flour using your fingertips.  It should look like breadcrumbs with no lumps.

Stir in the sugar.  Crack the egg into a measuring jug and beat. Top the egg up with milk to 150ml.  Add about half of the liquid to the flour and using a round bladed knife, start to mix it to make a dough.  Add more of the liquid as you go until you have a soft dough, but not sticky.  Sprinkle a little spare flour on a worktop.  Place the dough on worktop and gently knead.  Flatten the dough with your hands but not too thin, no less than 1cm. Cut into rounds.  Place on a lined baking tray.  Brush the top with a little milk and bake for 8 – 10 minutes or until golden brown on top. Place onto a wire rack to cool.

Then - enjoy!

Notes

• If you only have plain flour, add 1 teaspoon baking powder to make self - raising flour.

• If you do not have cutters, make it into a round and mark sections (like a pizza) in the dough. Bake and the sections should pull apart.

• These freeze well and can be heated in the oven for 5 minutes to freshen up.

• To make fruit scones, just add a handful of sultanas or raisins or currants depending on what you have.

• To make cheese scones, take out the sugar and add 50g grated cheese and a little Dijon mustard.