These plain scones, without any added fruit, are light, airy and crusty and are the perfect backdrop to preserves and clotted cream. These scones make a perfect and quick breakfast.
You can make plain scones with buttermilk and natural yoghurt in place of milk, and you can use 1 level teaspoon of bicarbonate of soda and 2 level teaspoons of cream of tartar with plain flour if you want to experiment, but the recipe below seems equally good and the ingredients are always available. For glazing, you can apply egg or milk on the scones before you put them into the oven for baking.
Time to get baking….
Ingredients
- 350 g Self Raising Flour
- Pinch of Salt
- 50 g Caster Sugar
- 75 g Butter at room temperature
- 300 ml. approximately
To Serve
- Raspberry Jam
- Whipped Cream
Method
- Preheat the oven to 200°C/400°F/Gas 6. Dust a flat baking tray with flour.
- Sieve the flour and salt into a bowl, next stir in the sugar. Rub in butter with tips of your fingers. After mixing, the mixture should resemble breadcrumbs.
- Add sufficient milk to create a soft dough.
- Turn onto a floured board and gently knead to remove any cracks.
- Roll out the dough to 2.5 cm thickness. Cut into scones with a cutter dipped in flour.
- Preheat baking sheet/tray while cutting the scones.
- Bake on upper shelf position of the oven for 12-15 minutes approximately until risen and golden brown.
- Cool on a wire tray. Serve with cream and jam.
