Just for the Record, its pronounced Scone to rhyme with ‘cone’! 🙂
I always used to love my Mums scones when I was little, warm from the oven with lashings of butter and jam. On a holiday one year in Devon, we discovered Cream Tea’s and I’ve been hooked on them ever since. I think the combination of Jam with Clotted Cream makes my Mums scones even better!
You will need;
10oz Self Raising Flour
pinch of salt
3oz Saltanas/Currents/Raisins (your choice)
Dash of Milk
Sugar for sprinking
Pre-heat the oven to Gas.8/230C/450F
Line and grease 3-4 baking trays
Sift the flour and salt into a bowl.
Add the butter and rub together to make bread like crumbs.
Add the sugar and the fruit and mix well with your fingers.
Make a dip in the mixture.
In a jug beat the egg with a dash of milk so you have about 10floz.
Pour this into the bowl.
Stir with a knife until you have a dough.
Lightly dust the side with flour so the dough doesn’t stick and roll out the mixture until the dough is about and inch deep.
Cut out the scones with a small cutter.
Place scones on the greased baking trays.
To glaze the scones, beat another egg with a dash of milk and use a brush to coat the top of each scone (or use your fingers) and sprinkle of a little sugar
Place in the middle of the oven and bake for 10-15 minutes (turning half way).
Leave to cool on a wire rack.
Serve and eat as desired but I believe they are best served with Jam (traditionally Strawberry Jam) and Clotted Cream for ‘Afternoon Tea’