Plain and Sultana Scones, with Fresh Cream and Jam.

We love a good Scone, however you prefer to pronounce it and whether you put the jam or the cream first, they’re just wonderful!

To make approximately 12 small Plain or Sultana Scones , you will need:

Ingredients (for each 12 scone batch):

8oz/ 225g         Self Raising Flour

1 teaspoon       Baking Powder

2oz/ 55g             Butter or Margarine

2oz/ 55g             Caster Sugar

150ml/ 5fl oz     Milk

3oz/ 85g             Sultanas (if making the Sultanta Scones)

Tools/Equipment:

Lined or greased Baking Tray

Large Mixing Bowl

Fork, to help combine mixture

Weighing Scales

Rolling pin

 

Method:

Preheat the oven to 220c / 425f.

Sift the flour and baking powder into a bowl, then rub in the butter/margarine to form breadcrumbs.

Add the sugar (and the sultanas if you are making these) and combine, adding a little milk at a time, to form a dough.

Lightly dust the work surface with flour and roll the dough into a thin sausage shape. Then, carefully slice to approximately 4cm slices.

Take each slice and roll it into a scone shape, then place onto the baking tray ad brush with a little milk.

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Bake until lightly brown, roughly 10 minutes. Then remove from the oven and allow to cool.

In the meantime, whip up some double cream with a whisk.

Serve the Scones with a jar of strawberry jam and the whipped cream in a bowl.