Scones are a really easy and really quick bake. Homemade scones taste infinitely nicer than store-bought ones, and they’re best when served with plenty of jam and clotted cream. They are so easy to customise too- try adding a handful of raisins, cherries or even lavender if you’re feeling adventurous.
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300g self-raising flour
75g softened butter
75g caster sugar
1 egg, beaten
1 Preheat the oven to 200°c/400°f/Gas Mark 6. Line a large baking tray with greaseproof paper.
2 Sieve the flour into a large bowl. Rub the butter into the flour until it resembles breadcrumbs.
3 Stir in the sugar using your fingers, then slowly add the milk. Use a knife to stir it in. Add just enough so that the dough starts to come together, but is not sticky. You may need to adjust the amount of milk slightly.
4 Tip onto a floured surface and knead lightly. Press the dough down using the palms of your hands until it’s about 2.5cm thick, then cut out the cheese scones using a medium sized circle cutter. If there is any dough left over, gather it together and cut out scones again, but be careful not to overwork the dough.
5 Place onto the baking tray, leaving space between them in case they spread, and brush with the beaten egg. Bake in the preheated oven for about 15 minutes or until golden. Cool them on a wire rack. Enjoy with jam and cream. ▪
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A savoury cheese scone recipe can be found here.