It's St George's Day and, as the world celebrates the patron saint of England, we’re sharing our simple scone recipe. Now you too can celebrate with one the most English of meals – tea and scones.
YOU WILL NEED
- 350g self-raising flour, plus more for dusting
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 85g butter
- 3 tablespoon caster sugar
- 175ml milk
- 1 teaspoon vanilla extract
- 1 beaten egg
- Jam and clotted cream to serve (We prefer raspberry but whichever you prefer)
- A large mixing bowl
- Rolling pin
- Baking tray
- Cutters or a pint glass
- Pastry brush or kitchen roll (to brush egg over the top of scones)
METHOD
- Heat oven to 200C /220C (for fan ovens) or or gas mark 7 with baking tray inside to head.
- Stir flour, salt and baking powder into a bowl and mix together.
- Add butter and rub in with your fingers until the mix looks like fine crumbs.
- Stir in the sugar.
- Warm milk on the hob or in the microwave for 30 seconds. Add vanilla and leave to stand.
- Put a baking sheet in the oven.
- Make a well in the dry mix, then add a little of the liquid from the jug at time.
- Tip the dough out onto a well floured worktop, flour your hands and fold the dough three or four times until it's smooth. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep.
- Dip your cutter some flour then cut your scones. You may have to roll out the dough again.
- Brush the tops with beaten egg then carefully place on your hot baking tray
- Bake for 10 minutes until risen and golden (remember to put the kettle on)
Enjoy with a pot of tea, pinkies up!
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