See Also: Scones(recipes)
Irish Tea Scones(recipes)
Fruit scones(recipes)
Fontina Scones(recipes)
Fig and date scones(recipes)
Rich scones(recipes)
Cranberry Scones(recipes)
Cornmeal Scones(recipes)
Confetti Scones(recipes)
Vegan scones(recipes)

Scones (recipes)




Makes 8-12 scones



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



225g/8oz self raising flourpinch of salt55g/2oz butter25g/1oz caster sugar150ml/5fl oz milk



Method



1. Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.2. Mix together the flour and salt and rub in the butter. 3. Stir in the sugar and then the milk to get a soft dough.4. Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.5. Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden. 6. Cool on a wire rack and serve with butter and good jam and maybe some clotted cream.







Other ways:










Makes 12 scones



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



225g/8oz self-raising flour2tsp baking powder50g/2oz butter25g/1oz caster sugar1 eggmilk



Method



1. preheat the oven to 220C/425F/Gas7. Lightly grease two baking trays.2. Measure the flour and baking powder into a bowl, then add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.3. Break the egg into a measuring jug, then make up to 150ml/5fl oz with milk. Stir the egg and milk into the flour - you may not need it all - and mix to a soft but not sticky dough. Turn out on to a lightly floured work surface, knead lightly and then roll out to a thickness of 1cm/½in.4. Cut into rounds with a fluted 5cm/2in cutter and place them on the prepared baking trays. Brush the tops with a little extra milk, or any egg and milk left in the jug, and bake in the oven for about 10 minutes or until they are a pale golden brown. Lift onto a wire rack to cool. Eat as fresh as possible.