My recipe for scones is this little treat, I need from time to time. What day is better than National Cream Tea Day? Right.
Now I’m not usually one to celebrate National food days but I couldn’t let National Cream Tea Day go by without a little mention. A light feathery scone topped with strawberry jam and finished off with a dollop of cool, creamy clotted cream is one of my many guilty pleasures.
My plain scones give you freedom to add whatever you like along with them. I went for strawberr jam, as this is one of my favourite fruity sin!
- 400 g self raising flour
- 60 g caster sugar
- a good pinch of salt
- 100 g sultanas (optional)
- 60 ml sunflower oil
- 1 egg, lightly beaten
- Preheat oven to 190° C (375° F).
- Sift the flour, sugar and salt into a mixing bowl. Add the sultanas if you are making fruit scones.
- Add enough milk to the sunflower oil and beaten egg to make up to 250ml.
- Add the wet ingredients to the dry mixture.
- Mix lightly until the mixture comes together and you have a soft but not sticky dough.
- Turn it out on to a lightly floured surface and pat it slightly to a height of about 3cm.
- Cut into circles using a cookie cutter (do not twist the cookie cutter as this will stop them rising). Put the scones onto a baking tray.
- You can brush the tops with some of the milk/egg mixture but I prefer not to.
- Bake for 12 – 15 minutes.
- Cool on a wire rack. Then serve with strawberry jam and clotted cream.