Af­ter­noon tea

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

20g but­ter

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.

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