Cream Teas and Afternoon Teas are on the most British past times. They are an indulgent treat on a Saturday afternoon, enjoyed with a glass of bubbles. Personally, I can’t think of anything better. Scones are arguably the most important part of an afternoon and a bad Scone can ruin the whole experience in my opinion. If its too dry or undercooked, then it just doesn’t taste right. Finished with fresh Cornish Clotted Cream and a tart Strawberry Jam, they are the perfect accompaniment for a good old British, cup of tea!
As always, I’m a firm believer in homemade is better than shop bought. You can have this batch of Scones on the table and ready to enjoy in 20 minutes. Pop them in freezer once cooked and you have Scones on hand whenever you want one. Scones are one of the first things I taught myself to bake, so this is perfect for anyone, whether they have baked before or a complete novice. This is my go to recipe, whenever I have guests coming around I always make sure I have a fresh batch of these on the table. The recipe is adapted from one I found on BBC Good Food a long time ago when I first started making these.
Step One| Pre – heat your oven to 220’c/200’c Fan/GM 7. Line 2 baking trays with greaseproof paper or a silicone mat. Set to one side and grab a large mixing bowl.
Step Two| Sieve together the flour, salt and baking powder. Don’t skip this sieving, I always used to do this, but it ensures that the baking powder is evenly distributed and gives you a more even rise. Add the butter to the flour and using your fingertips rub the butter into the flour until you have formed breadcrumbs. Stir in the sugar.
Step Three| Add the vanilla to the milk and warm in the microwave for 30 seconds. Again, don’t skip this step, it creates a soft centre to the scone and helps prevent lots of crumbs. Add the milk to the flour and bring together to form a dough. Try not to work it too much as you might end up with a tough Scone and nobody wants a tough Scone.
Step Four| Pat out the dough to roughly 1 inch thick. Don’t use a rolling pin as again, this might result in a tough Scone. Using whatever cutter size, you want, stamp out the scones. Don’t twist the cutter into the dough, you want a perfectly even rise. Place onto the baking sheets and brush the tops of the Scones to glaze. You want an even coating on the top, too much and the tops will burn before they have finished cooking, too little and you won’t get the nice golden colour.
Step Five| Place in the oven and bake for 8 minutes. Check after this, they may need a little longer, check every 2 – 3 minutes to make sure they don’t burn. When they are done, remove from the oven and place on a wire rack to cool.