Thun­der & Light­ning Saf­fron Scones

My Weekly - - Cookery -

IN­GRE­DI­ENTS (Makes 10)

◆ 175ml milk ◆ Pinch of saf­fron strands

◆ 1tsp vanilla ex­tract

◆ 350g self-rais­ing flour

◆ Pinch of salt

◆ 1tsp bak­ing pow­der

◆ 85g but­ter

◆ 45g caster sugar

◆ 2tsp lemon juice

◆ 1 egg, beaten with

1tbsp wa­ter, to glaze

◆ Rodda’s Cornish Clot­ted Cream and golden syrup, to serve

1 Pre­heat the oven to 210°C, fan oven 190°C, Gas Mark 7. Put a bak­ing sheet in the oven to pre­heat. 2 Heat the milk un­til luke­warm, then add the saf­fron strands and vanilla. Leave to soak for 10min. Mean­while, sift the flour, salt and bak­ing pow­der into a large mix­ing bowl. Add the but­ter and rub in with your fin­ger­tips un­til the mix­ture looks like fine crumbs. Stir in the caster sugar. 3 Strain the milk to re­move the saf­fron, then add the lemon juice. Im­me­di­ately stir this liq­uid into the rubbed-in mix­ture with a round-bladed knife, then draw the dough to­gether with your hands. Don’t worry if it seems a lit­tle soft. 4 Turn the dough out onto a floured work­top and knead lightly for a few mo­ments. Use a floured rolling pin to roll out to about 4cm thick Cut into rounds with a 6cm cut­ter, re-rolling the trim­mings. Avoid twist­ing the cut­ter – the scones will rise bet­ter. 5 Place the scones onto the hot bak­ing sheet and quickly brush the tops with the beaten egg mix­ture. Bake for 12-15min un­til risen and golden brown. Ser ve while warm with clot­ted cream and golden syrup.

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