Being British I’m ashamed to say this but this is the first time I have ever made scones; that’s not including the scone based pizza that appeared to be standard in my generation of school food tech classes – which let’s face it are the World’s worst pizza bases! Scones are level pegging with a Victoria Sponge for defining British baking. They scream summertime meadow picnics, Wimbledon, Devonshire tea shops and garden parties Georgian stately homes; so it seems quite ironic that the first time I ever make them is when it’s cold, wet and windy outside. Putting the summertime daydream aside, there is no arguing that a good scone tastes great any time of year, and these are friends are good scones!!
- 450g Self Raising Flour
- 175g butter
- 2 pinches of salt
- 1 tbsp custard powder
- 75g golden caster sugar
- 100g mixed dried berries – such as cranberries, cherries and raspberries
For the Wet Mix
- 2 eggs
- 6 tbsp buttermilk
- 3 tsp vanilla essence
- Strawberry or Raspberry Jam
- Clotted or whipped cream
Preheat the oven to 190’C
In a large bowl, crumble together the flour, butter and salt with your fingertips so you have fine breadcrumbs
Stir in the remaining dry ingredients.
Whisk together the buttermilk, eggs and vanilla until fluffy and add this to the dry bowl
Gently bring the ingredients together with a spatula – You may need to add a little more flour or milk if it is too wet or sticky – it will start of sticky but come together until it eventually comes away clean from the side of the bowl.
On a floured worktop roll out the dough to 3cm thick and then cut out and place on a greased and lined baking sheet.
Brush the scones with a little extra flour and then bake in the oven – the time will depend on the size but I would say between 15 and 25 minutes, until they are golden brown and sound hollow if you tap the bottom
Remove from the oven and set aside to cool on a rack before serving with a good dollop of cream and jam.