Why do we not make scones? They’re so damned easy and if indulged in the day (if not the hour after) they are baked, are absolutely delicious! I followed James Martin’s recipe this time, which includes clotted cream as part of the mixture, not just on the serving plate and they were gorgeous (although John says I made them too thin, so that’s work in progress, I guess – the following recipe includes instructions for 2cm thick dough which I didn’t follow, so I guess he’s right). Anyway, give them a go – you won’t be disappointed – they make the perfect English afternoon tea treat!
Makes 8 good sized scones
What you need…
1 x baking sheet, lightly buttered
1 x 7cm cookie cutter
1 happy egg
50g clotted cream
225g plain flour, plus extra for dusting
2½ teaspoons baking powder
A pinch of salt
40g unsalted butter, chunked
75g caster sugar, plus extra for sprinkling
1 happy egg yolk, lightly beaten for glazing
What to do…
Preheat your oven to 200°c / 400°f / gas 6.
In a small bowl, mix together the whole egg, milk and clotted cream. Set aside.
Sift the flour, baking powder and salt into a large mixing bowl, then add the butter and rub into the flour, creating a fine breadcrumb consistency. Stir in the caster sugar and then the egg, milk, cream mixture, creating a smooth dough.
On a lightly floured work surface, gently roll out the dough until it’s about 2cm thick (not 1cm like I did the first time). Use your cookie cutter to cut out 8 scones and pop them on your baking sheet. Don’t throw away the left over dough – just put that on the baking sheet too – they make for great chef’s treats or just weirdly shaped scones! Brush the scones and the leftover dough blobs with the beaten egg yolk. Sprinkle with caster sugar and bake in the oven for 15 minutes, until golden brown.
Allow to cool slightly and then serve buttered and slathered in lovely strawberry or raspberry jam and clotted cream. What could be more of an English afternoon tea treat?!
Don’t be tempted to use your food processor to make the dough – making it by hand takes no time and is definitely part of the enjoyment experience. James also reckons that it makes for a better scone!
Make them the day you want to eat them – enjoy them as fresh as possible – barely cool from the oven is best!
Very easy – I was surprised how easy!