Scones

Don’t be afraid, scones sound like they’re tricky but they’re actually really really simple and the only tools required are a bowl and a tray. This recipe is adapted from the Be-Ro book because frankly their recipe will always be the best. It’s simple and quick and using slightly more modern ideas to keep the dough soft and spongy. I won’t get into the jam or cream first debacle but if you’re using cream use clotted cream for goodness sake! It makes all the difference. If you want to make smaller ones to serve two each then just use a smaller cutter size.

Makes 6 large scones

Ingredients

225g self-raising flour

Pinch of salt

50g cold diced butter/margarine

25g caster sugar

50g cherries or sultanas

1 medium egg beaten with enough milk to make 150ml (1/4 pint) of liquid

Kitchen stuff

Baking tray lined with baking paper

6cm round cutter (or a strong wine glass)

Brush for egg wash

Method

Preheat the oven to 220°C/200°C fan/425°F and prepare a baking tray with baking paper or grease with butter.

Mix the flour and salt and rub in the butter till any big lumps have gone. Shake the bowl to bring any big lumps to the top.

Stir in the sugar and fruit and then add in the egg and milk mixture leaving some to use as a glaze for the top.

Bring together with a knife or plastic spoon till it becomes a dough, then turn out onto a lightly floured surface and then press out rather than roll, touching the dough as little as possible.

Make about 2cm thick, the thicker you make them the higher they’ll go.

Cut into 66mm (6cm) rounds using a cutter or use the rim of a wine glass. Don’t twist the cutter just press down as twisting affects the rise of the dough.

Use leftover egg wash to glaze the top (if you accidentally used it all just use a dash of milk)

Cook for 10 minutes until golden.

Take out and leave to cool, ideally serve just warm with clotted cream and strawberry jam.