Nothing beats a scone with some butter and jam (I know, controversial, but I rarely eat cream).
So here is my simple recipe.
What you will need
- 450g self raising flour
- 2 tsp baking powder
- 50g caster sugar
- 100g butter, softened, cut into pieces
- 2 eggs
- handful sultanas (optional)
What to do
- Preheat the oven to 220C/200C Fan/Gas 7. Line two trays with baking parchment.
- Put the flour, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Whisk the eggs in a jug, then add enough milk to make the total liquid 300ml. Stir the egg and milk into the flour, you may not need it all, just so the mix sticks together.
- Turn out onto a lightly floured work surface, knead lightly and work in the sultanas, if using. Roll out to a rectangle about 1 inch thick.
- Cut into as many rounds as possible with a fluted cutter and place them on the prepared baking trays. Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug.
- Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour. Allow to cool a little.
- Serve with butter or cream with jam and a cup of tea.