Sarah’s Plain Scones

When I had my cafe I was making scones every morning before we opened at 10am. We always made fruit and cheese scones and they were always good sellers. It took many tries to get a recipe I was happy with and my customers really loved them!

These are a variation of the fruit scones as my kids don’t like dried fruit and I have topped them with my homemade raspberry jam and clotted cream.

My scones contain buttermilk and they are nice and fluffy inside and rise beautifully. Don’t let the buttermilk put you off as all you need is regular milk and some lemon juice. You don’t need to go out and buy it!

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To start Preheat the oven to 220 degrees centigrade (200C Fan) or Gas Mark 7 and line a baking tray with parchment.

Then in a large bowl weigh out the SR flour, baking powder and butter.

Rub the butter into the flour until you have a texture of fine breadcrumbs.

Add the sugar and mix then in a measuring jug put the buttermilk and egg and lightly whisk with a fork.

Add 3/4 of milk mixture into the dry ingredients and bring together with a knife.

Add enough of the remaining milk mixture until the dough comes together and is slightly sticky. I find it is best to use your hands at this stage so you do not add too much milk.

It needs to hold together and be slightly sticky.

Tip the dough onto a lightly floured bench and roll out gently or flatten with your hands to about 2cm thick then cut out with a 6 cm cutter.

Re-roll and cut out until all the dough is used. If you have more than 6 scones then you will have rolled the dough too thinly and will end up with very thin scones.

Place on greased baking tray and brush with milk or any egg mixture that is left.

Bake in the pre-heated oven for 12-14 minutes.

Sarah’s Plain Scones

Sarah’s servings: 6

Sarah's skill: Easy

Baking time: 12-14 minutes

Recipe:

230g Self Raising Flour

1 tsp Baking Powder

40g Unsalted Cubed Cold Butter

40g Caster Sugar

1 Large egg

100 ml Buttermilk (100ml milk + juice of half a lemon)

Method:

1. Preheat the oven to 220 degrees centigrade (200C Fan) or Gas Mark 7

2. In a large bowl weigh out the SR flour, baking powder and butter.

3. Rub the butter into the flour until you have a texture of fine breadcrumbs.

4. Add the sugar and mix.

5. In a measuring jug put the buttermilk and egg and lightly whisk with a fork.

6. Add 3/4 of milk mixture into the dry ingredients and bring together with a knife.

7. Add enough of the remaining milk mixture until the dough comes together. I find it is best to use your hands at this stage so you do not add too much milk. It needs to hold together and be slightly sticky.

8. Tip the dough onto a lightly floured bench and roll out gently or flatten with your hands to about 2cm thick then cut out with a 6 cm cutter.

9. Re-roll and cut out until all the dough is used. If you end up with more than 6 scones you will have rolled the dough too thinly and will end up with flat scones,

10. Place on greased baking tray and brush with milk or any egg mixture that is left.

11. Bake for 12-14minutes

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Sarah’s extra slice......

Makes approx 6 scones with a 6 cm cutter. If you end up with more than 6 scones you will have rolled the dough too thinly and will end up with flat scones.

When cutting the scones do not twist the cutter as the scones will not rise evenly or straight.

Enjoy with homemade raspberry jam.