Scones were always a mystery to me, something baked by ladies in an era gone by, something you bought, or had brought to you, with all the trimmings, in a cafe. Until I realised how easy peasy and quick they are to make. Just Flour, butter, milk. For such a simple recipe, they are so easy to transform into something amazing, with a bit of cheese, some cherries or some sultanas.
Here the basic recipe can be adapted into all kinds of scone, perfect treat after school or when there isn’t much left in the cupboards to eat.
225g SR flour
25g sugar OR 25g dried fruit (sultanas, raisins, chopped apricots, glace cherries) OR 75g Cheddar cheese.
Set oven to Gas 7/220C/425F
Rub fat and flour together between fingers and thumbs to make breadcrumbs.
Add either sugar, fruit or cheese. For cheese, save a little to decorate the tops before baking.
Pour in the milk. Stir with a knife.
Handling the dough as little as possible, cut out shapes or rounds with a cutter and place on a greased baking tray. If you don’t have the time for this, make a scone round instead, just flatten into a round shape on the baking tray and score across into eighths lightly across the top, ready to rip apart when it is baked.
Brush with milk for a glossy finish. Add some grated cheese for cheese scones.
Bake for 15-20 mins for small scones and 20-25 mins for a large round.
Eat on the day you bake them. Serve with butter, and jam for sweet scones.