Fancy a quintessentially British sweet treat? These simple but tasty scones are perfect for traditional afternoon tea or just if you fancy a snack! They are best served warm with jam and clotted cream.
(Makes around 12 scones)
225g self-raising flour
40g butter or margarine at room temperature
1½ tablespoons caster sugar
A pinch of salt
A little extra flour
- Pre-heat the oven to approximately 200°C and then grease a baking sheet.
- In a mixing bowl, sift the flour and rub the butter into it with your fingers. Then stir in the sugar and salt.
- Next, mix in the milk using a knife, only pouring in small amounts at a time. The mixture should start to come together and at this point, you should flour your hands and the knead the mixture into a soft dough. (If the dough is too dry, you can add more milk to bind it together).
- Flour a pastry board and roll out your dough using a floured rolling pin, no less than 2cm thick. Then use a round cutter of your choice about 4 or 5cm in diameter. Push the cutter in sharply and do not twist it otherwise the scones change shape!
- Make sure that you use all the rough edges of dough to create as many scones as you can by rolling it up again.
- Place all the scones on your baking sheet, dusting each with a bit of flour, and bake for approximately 15 minutes or until they are golden brown.
- Finally, cool the scones on a wire rack and eat them whilst they are fresh! Enjoy!