You can make a large range of scones, but let’s start with the classic ones. The good thing about scones
You can make a large range of scones, but let’s start with the classic ones. The good thing about scones is, that you can put formed cake into the freezer and and reheat two or three whenever you feel like it, because they can last for months.
What you need:
- 225g self-rising flour, plus extra for dusting
- 55g butter diced, plus extra for greasing
- pinch of salt
- 25g caster sugar
- 100ml milk
- 1 free-range egg, beaten
- 2 tbsp natural yoghurt
- optional 55 g raisins
Preheat the oven to 225C.
Place the flour and butter in a large mixing bowl, add a pinch of salt and sugar. Using your fingertips, rub the butter into the flour until it resembles fine breadcrumb.
In another bowl mix milk, egg and yoghurt. Slowly start to connect wet and dry ingredients and form a soft dough.Transfer the dough to a lightly floured surface and roll out to form a rough shape about 2.5cm thick. Cut out circles with a glass and place onto the prepared baking tray. Brush tops with some milk to give it a golden color.
Bake in the oven for 10-12 minutes until the scones are risen and golden.
Serve with a bowl of thick clotted cream and raspberry jam.
Enjoy, Marta
Source: BBC Recipes