Been looking for an excuse to say lashings of cream outside of the S&M dungeon? Well whodathunk that scones was the answer.
Call us old fashioned, but there is nothing we enjoy on a wintry afternoon quite like a scone. Served still warm from the oven, with a dollop of jam and a lashing of cream, we doubt whether there is a more honest, simple or delicious pleasure to be found. The second best thing about scones (after the aforementioned deliciousness) is that they require only the most basic of ingredients – no fancy equipment or special skills – and they only take 20 minutes from inception to ingestion. SCONES Makes 8 to 10 Scones
2 cups self-raising flour
pinch of salt
¾ cup of milk, plus extra to glaze
jam and whipped cream to serve Pre-heat your oven to 220°C.
Sieve the flour twice. Don’t skip this step and don’t ask questions. Sieve. Twice.
Combine the salt and flour. Using your fingertips, roughly rub the butter into the mix until it looks like rough bread crumbs.
Here is the tricky bit: add the milk and combine using as light a hand as possible, just bringing the dough together, then pressing twice more for good measure.
Gently roll the dough out to 2cm thick and cut into circles, using a small cutter or glass. Reshape the excess dough and cut, until all dough is used. This recipe should yield roughly eight to ten scones.
Arrange the scones on a tray, lined with baking paper. Brush the tops with a little milk to glaze and bake for ten to 15 minutes, until lightly golden.
Scones will keep fresh for three days in an airtight container.
Arrange the scones close together to help them rise.