According to Jane Pettigrew, “these should be served warm and are delicious halved and spread with jam and clotted or whipped cream”. Warm, definitely! And 10 secs in the microwave oven would suffice 🙂 I eat mine sometimes with cream/jam, sometimes spread with butter only.
I’ve been making this recipe for so long that I don’t remember where I got it from. Sorry!
(yields about 10 scones)
200g self-raising flour
pinch of salt
50g butter, softened
beaten egg or milk, to glaze the scones
Preheat oven to 210°C. Grease and flour a baking tray.
Mix together flour and salt. Add the sugar, butter and milk and work it until it is soft and smooth, but not sticky.
Turn the dough onto a floured board and roll to a thickness of about 2cm. Cut out circles using a 6cm cutter dipped in flour. Place the scones, almost touching, on the tray and brush with beaten egg or milk.
Bake for 12-15 minutes until firm and light golden. Remove from the oven and serve immediately or place the scones on a wire rack.
Add 50g raisins or sultanas.
To make lemon scones, add the finely grated rind of 1 lemon and replace 15ml of the milk with lemon juice.
Don’t work the batter too much. As soon everything comes together, stop.
Don’t jiggle the cutter to release the scones otherwise they won’t rise on the edges.
This recipe can be easily doubled if you have more people coming for tea.
Oh, yes! I used my stand mixer with the hook attachment. Have I told you I’m lazy? 😛