Scones

No matter what way you pronounce it 

no matter whether you are a cream or jam first, scones are just quintessentially English and taste delicious. It was always interesting growing up as mums family were Cornish and my dads Devonian, you can imagine the debate that went on as whether you put the jam on first or cream. I am definitely governed by the seasons as to what I cook and bake. Even though the snow keeps coming we are now officially in Spring and therefore it will be scones, muffins, breads and the occasional cake throughout the coming months. I am no Mary Berry when it comes to baking but one things for certain I make a decent scone and I thought I would share my recipe with you. 

This recipe if for plain scones 

and you will need 

225g (8oz) self raising flour

A pinch of salt

1 tsp of baking powder

25g (1oz) caster sugar

finely grated zest and juice  of 1 lemon

40g (11/2 oz) butter, diced

150ml (1/4 pint) milk

Beaten egg or milk to glaze

• Preheat the oven to 220C/425F/gas mark 7. 
• Grease and flour a baking sheet and put to one side
• Sift the flour (I sift it twice), baking powder and salt into a bowl 

• Add the butter and rub together until the mixture resembles fine breadcrumbs. Now if you are like me and have warm hands when it comes to mixing I have found this little gadget that mixes everything together without overworking, and I found it in the supermarket for not much money.
• Add the caster sugar and lemon zest and combine the mixture together with enough milk to form a soft dough.

Turn out onto a floured work surface and knead gently, then roll out until about 2cm (1/4") thick.using a 3" cutter fluted or straight, dip the cutter into flour so that the dough does not stick and cut the dough into rounds and place on to the baking sheet leaving space between each one for them to expand during baking. 

• Brush the tops with beaten egg or milk to glaze, then bake for approximately 10-12 minutes or until well risen and golden brown.

Now if your oven is like mine and doesn't always give an even bake turn the baking tray round part-way through the baking process. This helps to give an even rise and even colour, and unlike cakes scones do not dip in the middle if you do this. Just remember even the best bakers in our supermarkets get odd shaped scones, they just sell them off cheap at the end of the day, where as I say it just adds character a bit like misshaped vegetables. They all taste the same no matter what shape they are.

• Once baked remove from the oven and transfer to a wire rack to cool. 

If by some slim chance these last more than the day they were baked I generally find they will last for 3-4 days if kept in an air tight container. 

And there you have it 

I hope you enjoy not only making but eating whatever way you serve them

Take care & stay safe

Mx