|Baking – Classic Plain Scones|

Happy Monday!

You all know that I’m a huge lover of cheese scones BUT with yesterday being Mother’s Day I decided to treat myself and my mam with plain scones with lots of jam and clotted cream!. The perfect little afternoon treat.

The Recipe:

8oz self-raising flour

1 level tsp baking powder

2oz butter

1oz caster sugar

1 egg

milk

I like always pre heated the oven before I started to 220 degrees and lined my tray. I measured out the flour and baking powder and poured them into a large bowl, added in my butter and began to rub the mixture together, until they formed into a breadcrumb texture before stirring in the caster sugar. Once combined I lightly beated the egg in a jug then made it up to 125ml (4 fl oz) with milk. I then stirred it into the flour mixture keeping a little back for glazing. I then mixed until it formed a nice soft dough. Rolled it out onto a lightly floured surface and used my scone cutter to make the scones.

The recipe says it makes 10 scones but I used a larger cutter and just made 6. I placed the scones onto the lined baking tray, brushed the tops with the left over egg mixture and baked in the oven for 10 minutes. Once the 10 minutes was up I gave them a few extra minutes to get a little more of a golden colour, then left them to cool down for 5 minutes.

Once they were cool enough to eat I wacked on my strawberry jam and clotted cream and they were truly delicious!. I ate mine when it was a little warm washed down with a nice cup of tea, literally the perfect afternoon treat. I rarely eat/bake plain scones and I have no idea why they are perfect. Very light and crumbly.

There’s always a little debate with scones when it comes to how people top them. Do you add jam them cream like I have OR do you add cream them jam?

Thank you for reading xxx

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