But before we can enjoy these delicious morsels smothered with jam and clotted cream one must learn how to make them...
I am rather disappointed at how many little scones come in a pack take a look at these Waitrose ones only 4??? who do they think I am Twiggy Tree Woman???
EVEN THE ASDA ONES!!! now that's just not good enough for my cream tea..
Here is a simple scone recipe you only really need what is in most people's kitchens, butter,, sugar, milk and flour and eggs for glazing, then it is up to you whatever fruit or jam you want...
YOU WILL NEED !!!
- 225g/8oz self raising flour (or the same of plain flour with a pinch of baking powder)
- pinch of salt
- 55g/2oz butter or margerine
- 50g/1oz caster sugar (i like to use alot but if you think it is too much you can skim on it ) sweetner is also an alternative if you want to be a super scrimper.
- 150ml/5fl oz milk
- 1 free-range egg, beaten, to glaze or a tiny bit of milk or olive oil :)then any fruit, chocolate chips etc you like :)Preheat the oven to Heat the oven to 220C/425F/Gas mark 7. Grease a baking tray with butter and grease proof paper is always good to but if you don't have it, butter is fine.Empty the flour, sugar and salt into a bowl and just shake and toss it about until its all combined.if you want fruit or whatever add it here.then add the butter (make sure you're hands are clean my little mucky pups) and rub the butter into the mixture (this is in fact known as a rubbing in method). Keep going until it has a breadcrumb consistency (or that wet sandy feeling)
make a nice little well with the mixture and add the milk gradually mixing with your hands until it becomes a soft dough,if it feels too sticky add more flour, too dry.. more milk and so on till you have the perfect soft dough. Keep tasting in case you need to add more of anything.Turn onto a worktop dusted with flour and knead, then either roll with a rolling pin or pat out until the mixture is around an inch thick and all evenly sized.I have a scone/cookie cutter but if you do not then you may use an old tin or ramekin. stamp as many scones as you can using it all up, (or if like me saving some to eat while the rest of the scones cook)Put the scones onto a greased tin and then with either a brush or your finger tips glaze the beaten egg (or whatever) onto the scones and SHOVE EM IN THE OVENbake for around 12-15 minutes or untill risen and golden. Keep checking them though in case they cook quickly or what not.when done take em out, they will be crumbly at first so let them cool down slightly (but not too much :P)Then serve :D xI like mine with raspberry jam and Cornish clotted cream.It is said that with a Cornish cream tea the jam is added before the cream, so that is what i do.