Making the perfect scone really isn’t that difficult, because all you’re really looking for is that risen look, as though someone has tried, but failed, to pull apart the top and bottom of the scone. If the unknown entity has succeeded in its endeavour, then I’m afraid you have spectacularly failed in yours. To be honest, if followed correctly this recipe should give you the perfect traditional scones straight off the bat. Don’t be deterred if it doesn’t – things don’t always go quite according to plan.
Ideally these should be served with both jam and clotted cream. However, as my arteries didn’t feel like being clogged quite yet I dodged this and had a little butter instead. It doesn’t work quite as well, but with the home made jam is equally delicious. So, please give summer the goodbye with these delicious scones.
• 225g self-raising flour
• A pinch of salt
• 75g butter, please use real butter
• 40g golden caster sugar
• 1 egg
• 2 tbsp milk
• Milk for brushing
1. Pre-heat the oven to 200C. Sift the salt and flour into a large mixing bowl, then rub in the butter until the consistency is that of fine breadcrumbs. Mix in the sugar.
2. Beat together the milk and egg in a separate bowl. Add it to the dry mixture and stir. Bring it together by hand, into a soft, but not sticky, ball of dough.
3. Gently roll out the dough on a lightly floured surface until roughly an inch thick. Cut the scones out with a 5cm baking ring.
4. Place the scones onto a floured baking tray, brush with milk, and bake for 10-12 minutes.
These traditional scones should cost no more than 70p to make, which means each scone costs 7p – what an absolute bargain. I’m sure scones sell for around £1.50 in most coffee shops – what a rip off.