Freshly baked scones with freshly whipped double cream and strawberry jam (even homemade!)… Could we ask for more? For a refined sugar free verison, try swapping the sugar for runny honey – just mix it in with the milk (reduce to 100ml) instead.
Ingredients
- 225g Self-raising Flour, plus dusting
- ½ Tsp Salt
- 60g Butter
- 30g Caster Sugar
- 120ml Milk
- 30g Raisins/ Sultanas, optional
- Jam and Cream, to finish
Directions
- Preheat the oven to 200ᵒC. Sift a little flour onto a baking sheet.
- Sift the flour into a large bowl with the salt. Cut the butter into small cubes and add to the flour. Rub together with your fingertips until you get a breadcrumb consistency. Stir in the sugar and make a well in the centre. Pour in almost all of the milk and stir quickly using a cutlery knife until the dough comes together. Pour in the raisins/sultanas if using. Bring the dough together in your hands (it should be soft and spongy). Add a little more milk if it’s too dry.
- Pat out the dough to about 5cm deep on a lightly floured work surface (DO NOT KNEAD – kneading will work the gluten and make the final result firm). Use a 5-6cm round pastry cutter to cut out the scones, getting as many as you can out of the dough (we usually get about 8 in total). Place on the prepared baking sheet and repeat with remaining dough.
- Sprinkle the scones with flour and bake in the oven for 12-15 minutes until well risen.
- Serve with jam and freshly whipped cream.
