Scones are really easy to make, so are perfect for making with the kids during the current corona virus lock-down.
The buttermilk mentioned in the ingredients list just adds a little zingy edge, but isn't remotely essential. Neither are the raisins, but they do make for a lovely sweet extra treat during these challenging times.
The dough will be very soft. This is normal - you haven't done anything wrong! However, if you want to keep the Devon purists happy (and who woudn't), the jam goes on top.
Makes between 8 and 12 depending on the size of each scone.
For an extra treat add 50g of raisins at the same time as you add the sugar and salt.
- 225g self-raising flour
- ½ tsp salt
- 40g unsalted butter at room temperature
- 40g caster sugar
- 150ml milk (or buttermilk)
- Pre-heat oven to 210°C
- Sift the flour and salt into a roomy bowl, stir, then and add the butter in chunks. Now rub in the butter, raising your hands as you do so to incorporate air.
- As soon as the mixture resembles coarse breadcrumbs, add the sugar (and the raisins, if using). Stir to combine.
- Now add the milk (or buttermilk) and stir with a round bladed knife until it begins to come together.
- Form the dough into a soft ball and pat out onto a floured worktop to a thickness of about 2cm.
- Stamp out rounds with a 5cm pastry cutter. Don’t twist the cutter as this will result in an uneven scone.
- Place the scones on a baking sheet and leave to rest for 30 minutes (this will result in a more even rise).
- Bake in the centre of the oven for 12 to 15 minutes, or until risen, golden and cooked through. Cool on a wire rack.
To serve, put the kettle on and get a brew going. Break a scone in half, then spoon on a big dollop of clotted cream and some strawberry jam (remember, you’re in Devon, home of the Cream Tea, so it’s cream first, then jam!).
If you want to come and learn how to make the perfect afternoon tea to enjoy at home, book onto our half day Afternoon Tea course.