For the Queen’s diamond jubilee we had a street party, and so of course we needed all things British. And what is more British than sitting on a lawn, sipping Pimm’s and munching on a fresh scone with jam and clotted cream?
|I also made cookies, mainly for my brother because for some strange reason he hates scones. I swear we’re not related…
- 350g self-raising flour
- 1 tsp baking powder
- pinch of salt
- 85g butter, cut into cubes
- 3 tbsp caster sugar
- 175ml warm (not hot) milk
- 1 tsp vanilla extract (optional)
- beaten egg or milk to glaze
- Preheat oven to 220 degrees Celsius. Tip the flour into a large bowl with a pinch of salt and the baking powder and mix.
- Add the butter, then rub in with your fingertips until it looks like crumbs.
- Add in the sugar and mix again.
- To the milk add the vanilla extract if using. This will give the scones a nice depth of flavour.
- Make a well in the flour mixture and slowly pour in the milk. Don’t worry if it seems really wet.
- Tip the dough onto a well floured surface, adding more flour to the dough if it’s still sticky.
- Gently knead the dough, but not too much or it will become tough. Smooth out until it’s about 3-4cm deep.
- Using a round cutter, cut out of the dough and place onto a greased baking tray. Alternatively, cover the baking tray in baking parchment.
- Once you have cut all the circles you can out of the dough, fold the dough again and flatten. Cut out more circles and place on the baking tray.
- Brush the scones with the milk or beaten egg and cook for around 10 minutes.
Serve warm and enjoy with clotted cream, jam and a cup of tea!