I love scones, they are so simple, quick and easy to make. Dollop jam and cream on fruit or plain ones. Nothing better than cold butter from the fridge melting slowly on cheese scones; I’m even partial to marmite on them! They make a lovely change from bread with soup.
I now have published a SkillShare class, ‘English Cream Tea Made Simple – Scones are Easy’ and for a limited time (until Friday 8th April) you can enrol in my class for free using this link – http://skl.sh/1RuENGz If you do join my class, it would be fab if you could leave me a review
Thank you for supporting me on my new venture 🙂
FRUIT SCONES AND PLAIN SCONES
8oz/225g plain flour
½ tsp bicarbonate of soda
½ tsp cream of tartar
Pinch of salt
1½oz/40g unsalted butter
1oz/25g caster sugar
2 tblspns sultanas omit for plain scones
Approx ¼ pint/150ml milk soured with lemon
Mix together flour, bicarbonate of soda, cream of tartar and salt together in a bowl.
Rub in the butter until it looks like breadcrumbs then tip in the sugar and sultanas for fruit scones, giving it a good stir.
Pour in the majority of liquid and with a rounded knife, draw the dough together. If it seems dry, add the rest of the curdled milk. The dough wants to be slightly sticky.
Tip onto a lightly floured board and knead briefly until smooth.
Gently press into a thickness of about an inch.
Stamp out 2in rounds with a cutter.
Gather remaining trimmings into a ball, flatten and cut out more rounds.
Pop onto a warmed baking sheet.
Bake in a pre-heated oven (220oC/Fan200oC/Gas8) for about 10-15 minutes until well risen and golden.
Serve warm with, butter, jam and cream.
8oz/225g self raising flour
3oz/75g strong cheddar cheese
5fl oz/150ml milk with a little lemon juice
Tip the flour into a bowl and rub in butter.
Grate the cheese, add to the flour and give it a quick stir to coat the cheese.
Pour buttermilk or soured milk over flour and cheese and, using a flat bladed knife, stir until you have a soft, slightly sticky dough and it has come away from the sides of the bowl.
Gather into a ball and plop onto a lightly dusted work surface.
Knead gently and pat out to about an inch thick.
Using a 2in cutter, stamp out circles and place on a flour-dusted baking sheet.
Put into a pre-heated oven (220oC/Fan200oC/Gas8) for about 12-15 minutes.
Leave to cool briefly on a wire rack, split and spread thickly with butter.
(C) Lea Harris, In the Kitchen with @BakersBunny, 2016