Scones
These delightful scones are a perfect treat for any time of day. With a warm, flaky texture and bursts of juicy sultanas, they are delicious on their own or topped with clotted cream and strawberry jam. Enjoy these freshly baked scones with a cup of tea for a delightful snack or light meal.
— Constant Cookbook
Ingredients
- 225g/8oz self-raising flour
- 1 tbsp baking powder
- 2 tbsp caster sugar
- 50g/2oz cold butter
- 1 free-range egg
- 75ml/3fl oz milk
- 30g/2oz sultanas
- clotted cream
- strawberry jam
Instructions
- Preheat the oven to 200C/Fan 180C/Gas 6. Line a baking tray with baking paper.
- Put the flour, baking powder and sugar in a large mixing bowl. Add the butter and rub in until the mixture resembles breadcrumbs.
- In another bowl, beat together the egg and milk, reserving a tablespoon of the mixture to use as an egg wash. Add to the flour mixture, along with the glacé cherries, stirring to form a dough. Turn out onto a floured work surface and knead briefly until smooth.
- Gently press the dough out to a thickness of 2.5cm/1in and cut out circles using a biscuit cutter. Arrange the scones on a baking tray, spaced slightly apart, and brush the tops with the reserved egg wash.
- Bake for 10â12 minutes, or until golden-brown and risen. Transfer to a wire rack to cool slightly and serve.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4-6
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