Scones

Scones

Hearth and home in a mouthful!  Traditional scones, homemade jam and a cood cuppa.  There can be few more satisfying and humble treats in this world.

I think we should all offer up scones to our loved ones as a symbol of simple generosity as a celebration of shared experience and joy.

3 ½ cups self raising flour

2 ½ tablespoons sugar

50 grams of butter

1 ¼ cups of milk

1 egg

Pinch of salt

I teaspoon baking powder

1 cup of sultanas (technically optional, but I dispute that)

Pre-heat oven to 200°C

Sift the flour, salt and baking powder together and add the sugar.  Rub the butter into the flour mix until it resembles fine breadcrumbs. Add the milk and beat in the egg.  The mixture should be thick and sticky a this stage.  Add the sultanas and knead the dough until it is smooth and workable, adding more flour if necessary.

Allow dough to rest for 5 minutes at room temperature.

Roll out dough onto a floured surface to about 3-4cms thick – it should no longer be sticky and should have a soft, silky texture.  Use a scone cutter (or drinking glass!!) dusted in flour to cut generous discs of dough out and place snugly in a large high sided baking or roasting tray.  Glaze the tops of the scones with milk and bake for 15-20 minutes or until proud and golden.

Serve with homemade jam and cream.

Makes 24 generous scones.

These freeze well, so if you make a double batch, secure some of the scones once cold and pop them in a freezer container, that way you will have the comfort of the scone with you at all times and you can gently reheat them at a moments notice.