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."