Fresh scones - the perfect British tea time treat!
What better way to celebrate VE Day than with a traditional
homemade scone to accompany an afternoon cuppa?
Thank you to Head Chef Mark at The Pheasant at Neenton for
sharing his special scone recipe!
450g self raising flour
2 level tsp baking powder
50g caster sugar
100g butter softened and cut into pieces
A splash of milk
A handful of sultanas (optional)
Jam and clotted cream to serve
Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease two
Put the flour, baking powder and sugar in a large bowl. Add the
butter and rub in with your fingertips until the mixture ressembles
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 - you may not need it all - and mix to a soft, sticky
Turn out onto a lightly floured work surface, knead lightly and
work in the sultanas, if using. Roll out to a rectangle about 2cm /
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
Bake for 12-15 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.