Mary's Tea Time Scones
Delight your senses with these light and fluffy, buttery scones that are perfect for any time of day. With a simple yet satisfying combination of ingredients, these treats are quick to make and even quicker to disappear. Enjoy them freshly baked, warm from the oven, or with your favorite toppings for a truly comforting treat.
— Constant Cookbook
Ingredients
- 250g/9oz self-raising flour
- 1 rounded tsp baking powder
- 40g/1½oz softened butter
- 25g/1oz caster sugar
- 1 large free-range egg
- about 100ml/3½fl oz milk
Instructions
- Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease two baking trays.
- Put the flour, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml/10fl oz. Stir the egg and milk into the flour â you may not need it all â and mix to a soft, sticky dough.
- Turn out onto a lightly floured work surface, knead lightly and work in the sultanas, if using. Roll out to a rectangle about 2cm/¾in thick.
- Cut into as many rounds as possible with a fluted 5cm/2in cutter and place them on the prepared baking trays. Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug.
- Bake for 12â15 minutes, or until the scones are well risen and a pale, golden-brown colour. Lift onto a wire rack to cool. Eat as fresh as possible.
- To serve, split the scones and serve with strawberry jam on the plain scones along with a good dollop of clotted cream.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 16 small scones
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