Spring has sprung, although this is something that can be cooked all year round. It is not particularly a spring dish just a tea time dish I have finally been able to bake. Hands up, I admit it, previously my scones didn’t rise and were more like hard rock cakes. No more. This really does work, and you can make them in about 30 minutes including baking time. I have made them when I got home from the pub, so they really are that easy. The only tip is don’t over-work them. If you do then you will have rock cakes.
- 250g (9oz) self-raising flour
- 1 rounded tsp of baking powder
- 40g (1.5oz) softened butter
- 20g (1oz) caster sugar
- 1 large free range egg
- 100ml (3.5floz) milk
Pre heat the oven to gas mark 7, 425F, 220C 200Fan.
Put the flour and baking powder into a large bowl, add the butter and rub the lot together with your fingertips making it look like fine breadcrumbs. Stir in the caster sugar.
- Beat the egg in a measuring jug then top up with the milk. Put about a tablespoon of the liquid aside to use as a glaze.
- Gradually add the egg and milk mixture to the dry ingredients and stir the lot in to create slightly sticky dough.
- Lightly flour the surface of your worktop and turn out the mixture, and gently pat out the dough with your fingers.
- Use a 4cm/1.5 inch cutter to stamp out the scones. Don’t twist the cutter or the scones will not rise.
- Bake for 8-10 minutes, or until well risen and golden brown. Place on a wire rack to cool down.