I have a very strong memory of mum whipping these up in literally 30 minutes, from the time she takes the flour of the cupboard, to the presentation of a basket full of warm steaming scones. When she had loads of guests, she'd put me on "rubbing butter into flour" duty.. probably to shut me up while she does other party organising..
These are so simple to make, but the important thing is to have everything at hand, and as cold as possible, especially the butter and milk.
This recipe is taken from the 1981 edition of the Hamlyn all colour cookbook, which was all in imperial measurements, so i've converted them to metric. Most of the recipes are horribly angliscised, i honestly am scandalised by the majority of savoury dishes in this book, but all the sweets I've tried are great, and the scone and rockcake recipes are really great :)
|with some delicious fortnum and mason blueberry conserve and whipped cream. my favit!|
- 450 grams self raising flour
- 1 teaspoon salt
- 115g butter, chopped, very cold
- 55g castor sugar
- 280mls milk
- beaten egg, to glaze
Sift flour and salt into a bowl. Rub in butter until mixture resembles fine breadcrumbs. Add castor sugar, and mix to a soft dough with the milk.
Turn onto a lightly floured table, knead quickly, then roll out to 1.5 cm thickness. Cut into rounds (i like smaller scones, but you can make pretty big ones if you like :) You should get around 20 wth a 7cm cutter.
Place scones on a baking tray lined with baking paper, and brush tops with beaten egg. Bake in a very hot oven (200 fan forced) for 8-10 minutes. Cool on a wire tray.