Whenever I think of fresh scones still warm from the oven, I think of home.This recipe is one my Mother has made all through my childhood ( and still does when I am back visiting) and can be made plain or with added raisins or currants. It yields about ten small sized scones (with a teensy bit of dough left over, that when I was very little was always made into a ‘mini’ tea scone for my Care Bear, Poppy ☺ and scoffed by me of course)
I personally like mine with real butter and jam (easy always on hand ingredients) whilst they are still slightly warm YUM! But as the scone is the main component of a ‘Cream tea’ or ‘Devonshire tea’ it probably should be served with clotted cream, jam and tea. A delicious afternoon treat you can find in tea rooms up and down the UK, but especially in the South West of England. I had my first ‘Cream tea’ about two years ago in the Cotswolds one sunny Sunday with himself, and it was simply gorgeous. I wish we had the tea room tradition in Ireland – being avid tea drinkers ourselves and scone lovers too!
Makes 10 Scones
8 oz / 225g Plain flour
1 tsp baking powder
2 oz / 55g butter / margarine chopped up & at room temperature – plus a bit for greasing.
1 oz /25g caster sugar
2-4 tbsp of milk
1 free-range egg
(a squeeze of lemon juice if desired to slightly sour the milk for a more ‘buttermilk’ flavour)
A baking sheet, mixing bowl, rolling pin, hand whisk, 2 inch /5 cm cutter, a pastry brush & wire rack.
* Preheat the oven to gas mark 7/ 425°F /220°C
Sift the flour into the bowl and add the baking powder.
Next rub in the butter until the mixture resembles breadcrumbs and stir in the sugar.
Beat the milk and egg together separately using the whisk and add it slowly to your mixture keeping back a little for glazing.
Mix together and finish off using your hands. The sides of the bowl should be clean. The dough should be soft but not sticky. If too dry add some more milk, a teaspoon at a time.
Turn onto a floured surface and knead lightly until smooth. Flour the rolling pin and roll out the dough until it is approx 3/4 inch / 2 cm in thickness.
Using the cutter, stamp out (do not twist) rounds until you have used up all of the dough.
Place the rounds onto the greased tin and glaze with the left-over milk/egg mixture before baking for approx 10 – 12 minutes or until golden brown in colour & well risen.
Cool for approx 5 minutes on a wire rack before serving with a good jam/butter/clotted cream a freshly brewed pot of tea (preferably Irish tea ☺) …& Enjoy!