Spent a traumatic morning trying to do technical things, and so this afternoon I made a batch of scones to eat with the first of the home-made raspberry jam. I think these were on the table ready to eat within half an hour of getting home from the garden centre. Scones are one of my favourite cakes as they are so quick to make. This makes about 7 or 8 small scones which are fine for us as I don’t think scones tend to keep so well.
250g plain flour
2 tsps of baking powder
25g cold unsalted butter
Pre-heat the oven, on gas mark 7. Line a baking tray with a sheet of baking parchment.
In a large bowl sift the flour and the baking powder. Dice the butter into small cubes and then rub the fats into the flour until they become bread-crumby.
Make a well in the centre of the flour and gently pour in the milk, stir together with a knife (an old butter knife is great for this) until the dough starts to form. Don’t overwork it, you are really just tickling the ingredients together.
Lift the dough onto a dry surface and softly pat the dough flat (I don’t use a rolling pin as I find that squashes the scones too much) cut out the scone shapes using a 5cm cutter.
Place the doughy scones onto a sheet of baking parchment and place the baking tray and parchment in the oven. Cook for about 12-14 minutes. (I don’t use an egg wash as I just don’t think they need it)
Transfer onto a paper doiley lined plate and serve to eat. These just pull apart, just give them a gentle twist, there is no need to cut them with a knife. Best served warm with raspberry jam (or lemon-curd) and a good sized dollop of thick cream.