A recipe to make scones
It may not be the weather for it but you can never beat sitting down with a homemade scone and a nice cup of tea (milk and no sugar, of course). An intense debate occurs in England regarding the correct pronunciation: does scone rhyme with gone, or does it rhyme with tone? Both are correct to use, but the latter is associated with the South of England. Personally, I use them both depending on my mood! Whilst each family has their own traditional recipe, I’ve always used that from a recipe book which is older than I am! Since I can’t make them due to my lack of oven, why don’t you give it a go?
You will need
A greased baking tray
A large bowl
A rolling pin
A wooden spoon
Something to cut even circles with
225g self-raising flour
Pinch of salt
50g margarine or butter
50g currants (optional - but tasty!)
1 egg, beaten with enough milk to make 150ml of liquid
1. Heat oven to 220°C, Gas Mark 7.
2. Mix flour, and salt, rub in margarine and stir in sugar and fruit.
3. Add egg mixture and milk, reserving a little for brushing the tops.
4. Knead lightly on a floured surface and roll out to 1cm in thickness.
5. Cut into rounds. Re-roll the trimmings and cut again until you can't anymore.
6. Brush the tops with the egg mixture and bake for around 10 minutes.
Enjoy them with a pot of tea, jam, and clotted cream. If you have any questions let me know!