This is a WI recipe that my Mum (the Queen of scones) gave me many years ago, I have been making yummy scones ever since. The key to a great scone is not to over work the dough and to make them on the day you eat them.
12oz Self raising flour
pinch of salt
2oz caster sugar
One handful of sultanas (optional)
2fl oz oil (sunflower, vegetable or corn)
6fl oz milk
1 egg
- Pre heat the oven to gas mark 7
- Place the flour, salt, sugar and sultanas if using in a bowl.
- Carefully measure the oil in a measuring jug, measure the milk on top of the oil and then add the egg and beat with a fork.
- Add the liquid to the dry ingredients and bring together very lightly using a knife.
- The mixture should be quite sticky so turn out onto a floured surface and gently roll to about 1inch or 3cm thick.
- Using a round cutter dipped in flour to prevent it sticking to the dough (I use a 2 inch cutter but it is up to you what size you prefer), cut out your scones and place on a non stick baking tray. You can glaze the scones with egg wash, milk wash or if you prefer them rustic just leave them as they are.
- Bake in the oven for approximately 10 minutes, keeping an eye on them remove when risen and golden brown.
- Serve with home made strawberry jam, clotted cream and a pot of tea.
Having had the pleasure of tasting your scones I can attest to the fact that they're absolutely gorgeous. Also they're so quick but absolutely the most delicious thing ever. Have you got a good jam recipe though Sarah? XXX
ReplyDeleteYou know I do have a great jam recipe, I use Silver spoon jam sugar and follw the instructions on the side!! Actually I use half raspberries and half strawberies to give it a delicious sharpness. You can also use rhubarb and a vanilla pod in the recipe, that is my favorite jam of all xxxx
ReplyDeleteI have never been able to make good scones they are always flat and heavy I will give this recipe a try!
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