I was so glad I made some summer berry jam the other day because I had such a treat this afternoon enjoying fresh scones dolloped generously with some (and a fab mock cream).
Here is the simple recipe..
Scones
16 oz flour
2 oz butter
2 oz sultanas
a pinch of salt
2 piled up teaspoonfuls of baking powder
1/4 pint milk
2 oz sugar
Mix together the flour, salt, and baking powder; rub into the butter. Add the sugar and sultanas, and make up into a stiff dough with milk, using the tips of the fingers only. Roll out about one inch thick, and cut into rounds or mark into triangles with a knife to show where to divide when baked. Brush the tops with milk and bake in a hot oven (475 F) for about 20 minutes.
Thank you, you just inspired me to make scones, I have around 1/4 pt milk on the turn and a jar of jam scrapings (the last tsp of several jam jars all mixed together). Way to go! BTW really looking forward to your opening of the wartime stuff shop!
Made AND scoffed! Thank you for inspiration!
Woo Hoo! I’ve eaten 5 scones in two days… that’s the problem with cooking scrummy stuff. I think I’m going to put the rest in the freezer right now!! 🙂
The recipe was really easy to follow – thanks, however I needed to add a little more milk to get a dough consistency. Anybody else found this?
Yes scones are a bit tricky to do I do mine with self raising flour and sometimes if you add to much liquid you get a wet mix that’s too sticky to handle.
Terrific! Hd to add more milk as we are in a very dry environment here in our Texas winter, but were terrific!!! :)))
Here is my Scottish Grannies recipe for basic plain scones to which you can add either savoury or sweet flavourings: Pre heat your oven to 220c/425F & prepare a baking sheet. Sift 200g self raising flour into a bowl, add 50g cold roughly grated salted butter, rub together to make a crumble then mix in about 125g of sour milk to make a soft to medium dough. Gently roll the dough into a fat sausage/cylinder shape & slice into 12 equal slices – try not to handle the dough unnecessarily as it will make the scones tough. Place each slice on the baking sheet, brush with milk or egg wash & bake for about 7-10 minutes or until well risen & golden. Please note that the amount of liquid depends on the flour used. You can use buttermilk or plain yogurt if you don’t have sour milk or make your own sour milk by stirring a teaspoon of lemon juice into fresh whole milk to sour it but the mixture needs acid to activate the rising agent. Another baking method is to roll out the dough to a rectangle scatter with either a sweet or savoury filling, roll up, slice, brush with milk or egg wash & bake as above. Try these baked over a casserole or stewed fruit as a sort of “cobbler” topping as granny did, it makes a meal go a whole lot further.