Best of British: Scones
You can’t beat these wonderfully fluffy scones for texture and flavour. Add strawberry jam and whipped cream, pour yourself a big bucket of comforting tea with a dash of milk, take your time and saviour the moment.
Make a ceremony of it. Why not invite your best friend(s) over for a good old natter or charm the neighbours!
Scones, as is and without any added bits. Plain but definitely not plain, if you know what I mean.*
* But, if desired, add 1.5 oz (40 g) of sultanas or golden raisins to half the dough as shown.
Ingredients: Makes 9 or 10 large scones
1lb (454 g) unbleached plain* or self-raising flour, plus extra
*1 scant teaspoon baking powder per 2 oz (56 g)
2 oz (56 g) golden caster sugar
3 oz (80 g) butter* at room temperature
*If using unsalted butter, add a pinch of salt
10 fl oz (300 ml) milk (full fat or whole milk for best results)
Pre-heat oven to 400º (200º C)
Large baking tray lined with parchment paper, lightly dusted with flour
Using a large mixing bowl, add and chop the butter into chunks, along with the sieved flour, baking powder and salt. Using both hands, deftly work the butter into the flour until there is a crumbly texture.
Now pour in the milk gradually while stirring with a cutlery knife (US “silverware”). Working quickly, mix until there is no loose flour. Add a drop more milk if necessary.
Lightly flour the dough on both sides and flatten with the hands to make an approximately 6” (15 cm) circle, at least 1.25” (3 cm) deep.
Using a 3” (7.5 cm) cutter, cut out as many circles of dough as you can. Bring the remnants together and repeat. To make split scones, lightly flour a sharp knife and make an incision into the middle of the scone dough.
Bake approximately for 15 – 18 minutes or until lightly golden.
Meanwhile get the kettle on and make some invigorating tea in bucket-sized cups. I personally go for Twinings Lady Grey or Vanilla Earl Grey but some Brits go for “Builders” tea, e.g. Tetley’s or PG Tips. Dunk the teabag into freshly boiled water and add milk.
Eat while warm. The order is: Split, lightly butter both sides, add a spoonful of strawberry jam and lots of whipped cream or clotted cream — if you are lucky enough to live in the U.K. For those living in America, fresh clotted cream is not generally available and I’ve experimented making my own with varied success — a recipe will be coming soon.
Bon Appetit!
Tip for the top
Warning: Using a washing up sponge to clean a floured area will cause the bits to stick to the scouring surface like glue. A dough scraper — or disused plastic credit card* which makes an excellent dough scraper too — is good for tackling a variety of cleaning jobs when you need to get into those awkward crevices!
*with grateful acknowledgement to one suave gentleman, Mr Tony Muggleston, Painter, Decorator and DIY professional.
