Scones are an essential part of any Afternoon Tea and a true English classic. When I was deciding on what to include on the Afternoon Tea Menu for my momma last weekend I knew straight away I had to make some scrummy scones! ❤
I am a firm believer that you cannot eat a scone without a healthy dollop of cream on one half and jam on the other – the only question is do you put them together or eat the two halves separately?! I just have to sandwich them together, even if I do squeeze half the filling out trying to bite into the scone 😉
I think the key to perfect scones is to not overwork the dough and to not roll out the dough too thin. I made the mistake once of rolling out the dough too thin and then wondered why my scones were a bit flat! #bakefail I try to keep the thickness at about 3cm when I cut the scones out – the results are so good!
As I’ve said these scones are a classic not only for Afternoon Tea but for any occasion and I am a huge fan of showcasing the classics – which is why I’ve left the recipe plain so you can enjoy them in all their glory. If you’d like to though you could always add in a couple of handfuls of raisins or maybe even chocolate chips – completely up to your preferences 🙂
225g self raising flour
1tsp baking powder
25g caster sugar
40g cold, cubed, unsalted butter
115ml whole milk (or semi-skimmed)
For coating –
1 medium egg, beaten
Preheat the pven to 220C and line one baking sheet with baking paper.
1 – Mix the flour and baking powder together in a bowl.
2 – Using your fingertips rub the flour mix together with the butter until the mix resembles breadcrumbs. Shake the bowl to encourage the lumps to come to the top.
3 – Mix in the sugar. Gradually add the milk in, bringing the dough together with your hands. You want the dough to be slightly sticky still but not too wet!
4 – On a lightly floured surface work the dough very slightly so it’s smooth and all ingredients are fully combined. From using the flour on the surface the dough shouldn’t be sticky anymore. Roll out the dough to a thickness of 3cm – you might not even need a rolling pin just pressing down on the dough with your hands might work!
5 – Using the fluted end of pastry cutters – I used ones that were around 6cm in diameter – I think! You can make them any size though. When cutting them out stamp down and then up again, be careful not to twizzle the cutter. The recipe should make 8 scones depending on the size you’ve chosen.
6 – Lay them out on the baking sheet and brush with the beaten egg. Bake for 10 minutes or until the scones are golden brown.
7 – Leave to cool and serve with Cream and Jam ❤