I love scones, preferably plain or cheese but I’ve never actually made them before, until about 2 hours ago! I’ve never been that confident with proper baking so anything like scones/cake/pastry actually scare me a little and I definitely see myself as a beginner. Surprisingly these came out pretty well and they taste delicious, both me and Dano jumped on them the second they came out of the oven! I used a classic Delia Smith recipe from her Complete Cookery Course book, a MUST for any aspiring cook. You can find the original recipe here!
Ingredients – Makes 12 Small Scones (2/3 each is necessary!)
225g Self Raising Flour, sifted
40g Butter, softened
1 & 1/2 Tablespoons of Caster Sugar
A Pinch of Salt
A Little Extra Flour, for dusting
Method – Takes 25 Minutes
1. Pre-heat the oven to 220°C, gas mark 7, grease and line a baking sheet. Begin by rubbing the butter into the sieved flour quickly, using your fingertips,then stir in the sugar followed by a pinch of salt.
2. Now, using a knife, mix in the milk little by little, and when it’s all in, flour your hands and knead the mixture to a soft dough (you may find you need just a drop more milk if it feels at all dry).
3. Place the dough on a floured pastry board and with a rolling pin (also floured) lightly roll it out to a thickness of about 3cm. (This thickness is vital. The reason scones don’t rise enough is because they are rolled too thin.) Then take the pastry cutter and tap it sharply so that it goes straight through the dough – do not twist or the scones will turn out a strange shape!
4. When you have cut as many as you can, knead the remaining dough together again and repeat. Then place the scones on the baking sheet, dust each one with flour and bake near the top of the oven for 12–15 minutes.
5. When they’re done they will have risen and turned a golden brown. Then transfer them to a wire rack and eat as soon as they are cool enough, spread with butter, jam and clotted cream!