A classic scone is a staple in the Spring for me, especially served with jam and clotted cream on a sunny afternoon. They're super easy to make, so if you haven't made them before, I would highly recommend giving them a try this season.
I adapted my recipe from BBC Good Food, but I felt like I could do better and I think I've got them just right in terms of how fluffy and light they taste, whilst rising the perfect amount and being incredibly moorish. Once baked, all you'll be tasked with is to decide whether you're team jam before cream or cream before jam!
Ingredients (Makes 6)
340g Self Raising Flour
1/2 tsp Baking Powder
3 tbsp Caster Sugar
90g Cold Butter
1 tsp Lemon Juice
1/2 tsp Salt
Egg or milk to glaze
Preheat your oven to 220c and line a baking tray with parchment paper.
Start off by mixing together the flour, baking powder, salt and caster sugar in a bowl. With cold hands, add in the butter and rub together until you start to see a breadcrumb texture. Cold hands stops the butter from melting.
Heat your milk until warm. You want to make sure you can still put your finger in it. Then add the lemon juice and stir.
Pour the milk into the flour and butter mixture and stir until a dough forms.
Sprinkle your countertop with flour and tip out your dough. Gently knead for a minute and pat down until your dough is around 5cm in thickness.
With a 5cm - 7cm cutter (depends how big you want them!). Press your cutter into the dough and place your scone on your baking tray.
Repeat until you've used up all of the dough. Give your scone an egg or milk wash before baking.
Place in the oven for 15 minutes or until golden brown.
Eat warm with jam and clotted cream. Enjoy!