The Classic British Scone {Summer Sun-day}

Fruit Scone

It’s Wimbledon fortnight, which means it’s the perfect excuse for scones for Week 8 of the Summer Sun-day Series. This timeless classic is always a winner with all ages. To make your own (assuming 12 scones will be enough), you’ll need:

  •  225g self raising flour (plus a little extra for dusting)
  • 1tsp baking powder
  • Pinch of salt
  • 25g caster sugar
  • 50g unsalted butter
  • 150ml milk
  • 50g Raisins (although you can leave these out for plain scones)

 

  • Mixing bowl
  • Measuring scales
  • Mixing spoon
  • Rolling Pin
  • 5cm/2inch cutter
  • Baking tray
  • Cooling rack

 

  1. Sift the flour into a mixing bowl, stirring in a pinch of salt, your baking powder and caster sugar
  2. Add your butter and rub into the flour to create a fine breadcrumb consistency
  3. Add the milk a little at a time, working your mixture into a smooth dough
  4. Mix in your raisins
  5. Leave to rest for 15 minutes
  6. Roll out your dough onto a floured work surface until 2cm thick and cut out your discs of dough with your cutter; place these on a baking tray with a little space between each disc
  7. Dust with flour
  8. Place in a preheated oven (220 degrees Celsius or Gas Mark 7) for 10-12 minutes
  9. Transfer to a cooling rack and leave to cool

Now you’ve made them, you need to decide how to eat them…butter, clotted cream, jam, fresh strawberries (on their own or in any combination) – don’t forget to head on over to our Facebook page to tell us how you eat yours.

 

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