ENJOY YOUR Afternoon tea WITH: classic scones
I know scones have been around for a long time but they’re pretty new to me. I once tried a very dry scone at a place that rhymes with barlucks. And I thought to myself „Really, so that’s a scone?“ I don’t like dry pastry so I parted ways with it on that day. This year I ordered a scone at a nice little café in London and oh lord, it was good. I wanted to go back to this café for an afternoon tea every day. Well that was a real scone I guess so I’m back in the game with this warm, doughy, lovely pastry. I missed it so much since coming back from London so I had to make my own at home.
- 350g self-raising flour, plus more for dusting
- ¼ tsp salt
- 1 tsp baking powder
- 85g butter, cut into cubes
- 3 tbsp caster sugar
- 175ml milk
- 1 tsp vanilla extract
- a squeeze of lemon juice
- beaten egg to glaze
- jam and clotted cream, to serve*
How to make Scones
- Heat oven to 200º celsius.
- Put 350g self-raising flour into a bowl with the salt and baking powder, then mix.
- Add 85g butter cubes, then rub the butter in with your fingers until the mix looks like fine crumbs. Then stir in the caster sugar.
- Put 175ml milk into a jug and heat in the microwave for about 30 secs until warm, but not hot.
- Add 1 tsp vanilla extract and a squeeze of lemon juice, then set aside for a moment.
- Put a baking sheet in the oven.
- Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife or with your hands, I prefer using my hands.
- Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep.
- Take a 5cm cutter (I just use a sharp water class because I don’t have a cutter but if you do, even better). You may need to press what’s left of the dough back into a round to cut out another four.
- Brush the tops with a beaten egg, then carefully place onto the hot baking tray.
- Bake for 10-15 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream.
*I do not make the clotted cream myself. I’d say I have some good housewive qualities but this is a full-on-amish-style-butter-making process. I can’t.