Easy And Delicious Scones

14/08/2014 16:47 | Updated 22 May 2015
Sweet scone recipe

The archetypal British teatime treat and also super simple to make and a blank canvas for adding your own flavour combos.

I added chopped dates to this batch, but experiment with what you've got in your cupboards.

I've put a few ideas at the bottom of this recipe if you're stuck.

Eat scones fresh as they're not great keepers... what a shame you'll have to scoff the whole batch quicksmart! Or on a more practical note you can freeze them and give them a little refresh in the oven before serving.

Sweet scones

Makes approx 5 (depending on the size of your cutter)

225g self raising flour

1/2 tsp salt

55g butter, cut into cubes

30g caster sugar

150ml milk

1 egg, beaten, to glaze

30g dried fruit, choc chips, nuts

1. Pre-heat oven to 220C/200C fan/gas 7. Flour a baking sheet.

2. Put the flour and salt in a large bowl, rub in the butter using your fingers until it looks like breadcrumbs. Stir in the sugar and any dried fruits/nuts you're using.

3. Make a well and pour in the milk and using a knife mix to form a soft dough. If it's too sticky to handle add a little more flour. Knead on a floured surface until smooth. Roll out to 2.5cm thickness then stamp out rounds with a 8cm pastry cutter.

4. Brush with beaten egg for a glossy crust. Then bake on the top shelf of the oven for 20 minutes until well risen and golden brown. Leave to cool on a wire rack and serve warm.

Tips: Try some of these flavour combinations to perk up your scones - date & walnut, mango & ginger, roasted almond & apricot

How do you say scones?

I quite like this little ditty I found online...

"I asked the maid in dulcet tone

To order me a buttered scone

The silly girl has been and gone

And ordered me a buttered scone."


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