Scones

Makes 10-12 scones

Ingredients

250 gm self-raising flour (available in some supermarkets, otherwise use 00 and lievito)

a good pinch of salt

50 gm caster sugar

50 gm butter, chilled and diced

1 medium free-range egg

approx. 75ml milk (full fat) .

Method

Preheat oven to 220° C

Sift the flour, salt and sugar into a mixing bowl. Add the butter and rub into the flour mixture using the tips of your fingers. 

When the mixture looks like fine bread crumbs, beat the egg with 75 ml milk and add to the mixture gradually until you have a soft but not over-sticky dough, using  a round bladed knife. Be careful, you probably won’t need it all! 

Use your hands to bring the mixture together to form a slightly soft dough. (If the mixture seems too dry or has not absorbed all the crumbs, add a little more milk)

Turn the dough out onto a lightly floured work surface and knead gently for a few seconds just to bring it together (do not overwork it or the scones will be heavy and will not rise well).

Either roll out with a rolling pin or pat out with your (floured) hands to about 2cm thickness and cut out rounds with a 5cm cutter. Press the trimmings together to cut out more rounds (the mixture should make 10-12 scones).

Set the rounds slightly apart on a greased baking tray (or baking tray lined with baking parchment)  and bake towards the top of the oven for 8 to 10 minutes, until well risen and a good golden brown colour. 

Remove from baking tray and cool on a wire rack.

Serve split in two and spread with butter and jam, or with whipped cream and jam (or just butter).

50 gm of sultanas can be added to the mixture if desired.

For those of you with modern baking equipment, scones can be made in a food processor by putting the flour, salt and sugar in the bowl and pulsing briefly just to combine. Add the butter to the bowl and process until the mixture looks like fine bread crumbs. Beat the egg with 75 ml milk and, with the machine still running, pour the egg mixture into the processor, stopping the machine as soon as the mixture comes together to make a ball of slightly soft dough (you may not need it all. If, however, dry crumbs remain in the bowl, add a little more milk). Then proceed as above.

Whichever way you make the scones, by hand or by machine, it is really important not to overwork the mixture. Knead (or mix with the food processor) only as much as is necessary to make the dough stick together, able to be rolled or patted out. 

Be careful that the scones do not burn on the bottom when you cook them. To avoid this, make sure there is room in the oven for the hot air to circulate around the baking tray they are on, both underneath and at the sides (i.e don't have the tray right against the sides of the oven), and don't cook them too low in the oven.

Good luck!

Cheese Scones

Ingredients as above, but without any sugar and with the addition of 75-100 gm of finely grated mature cheese.

Add 75gm of cheese when you have combined the flour, salt and butter and before you add the liquids. Use the remaining 25gm cheese to sprinkle on top of the individual scones when they are ready to be baked in the oven. 

NB Cheese Scones are not usually eaten with jam or cream, just butter!