Skip to content

Scones recipe

Scones recipe

You’ll have a batch of scones up for grabs in twenty minutes with Jane Hornby’s storecupboard recipe, ideal for unpredicted visitors

Diet and additional info

Ingredients

Baking powder

Baking powder is really a raising agent that’s generally utilized in cake-making. It is made of an alkali…

Butter

Butter is created when lactic-acidity producing bacteria are put into cream and churned to create an…

Probably the most broadly used ingredients, milk is frequently known as complete food. While cow…

The best convenience food, eggs are powerhouses of diet, full of protein and a…

  • jam and clotted cream, for everyone
  • Method

    Heat oven to 220C/fan 200C/gas 7.

    Tip 350g self-raising flour right into a large bowl with teaspoon salt and 1 teaspoon baking powder, then mix.

    Add 85g butter cubes, then rub along with your fingers before the mix appears like fine crumbs then stir in 3 tablespoons of caster sugar.

    Put 175ml milk right into a jug as well as heat within the microwave for around 30 secs until warm, although not hot.

    Add 1 teaspoon vanilla flavoring along with a squeeze of fresh lemon juice, then put aside as it were.

    Place a baking sheet within the oven.

    Create a well within the dry mix, adding the liquid and mix it rapidly having a utensils knife – it’ll appear pretty wet initially.

    Scatter some flour to the work surface and tip the dough out. Dredge the dough as well as your hands after some more flour, then fold the dough over 2-3 occasions until it’s just a little smoother. Pat right into a round about 4cm deep.

    Have a 5cm cutter (smooth-edged cutters have a tendency to cut more cleanly, giving a much better rise) and dip it into some flour. Plunge in to the dough, then repeat til you have four scones. You may want to press what’s left from the dough back to a round to reduce another four.

    Brush the tops having a beaten egg, then carefully place to the hot baking tray.

    Bake for ten mins until risen and golden on top. Eat just warm or cold at the time of baking, generously capped with jam and clotted cream.

    If freezing, freeze once awesome. Defrost, then include a low oven (about 160C/fan140C/gas 3) for any couple of mins to refresh.

    We recommend reading these wonderful posts:
    Changes in our life with a mobile phone
    Sea style wedding
    Diversify your diet on holiday

    Leave a Reply

    Your email address will not be published. Required fields are marked *