A batch of scones, sweet smelling and fresh from the oven is enough to transport me back in time to my younger days. There was no set baking day in our house as my mother always wore her housecoat or crossover floral apron ready for the call up.
This is a recipe she wrote down for my bottom drawer!! … for fear my future husband would die of hunger. Hmmm!
Makes 12 Large Scones
Pre heat the oven to 220C/Gas 7
1½ lbs/675g self-raising flour
1 tsp baking powder
5 oz/125g butter or good quality margarine
4oz/100g caster sugar
1 large egg
1 tsp vanilla essence
450ml fresh milk
Pre heat the oven to 220C/Gas 7
Mix flour, baking powder and caster sugar and rub in the butter or margarine to resemble breadcrumbs. Beat the egg with a fork, add vanilla essence and milk and add to the flour - you may not need it all - mix to a soft but not sticky dough. Turn onto a floured table and knead lightly into a smooth round about 2in/5cm in thickness and cut into rounds. I use a 3in round cutter to yield 12 large scones. Place scones on a warmed, parchment lined, baking tray or a baking tray dusted with flour. Egg wash the top of the scones and sprinkle with caster sugar. Bake for 20/25 minutes or until pale golden brown. Cool on wire rack.
To Serve
Dust with icing sugar and serve with butter and jam or split and piled high with piped cream and raspberry jam for a proper afternoon tea.
Tips…
-Butter gives scones a richer flavour but I find scones stay fresher and softer for longer with margarine.
-Add 4oz/100g sultanas for fruit scones
-The scones bake better if the tray is heated first ... just saying!
-Use baking parchment to line the baking tray. The scones simply slide off the parchment when cooked so no need to wash the tray. Keep the parchment paper for next time.
-Slice left~over scones in half and toast for breakfast topped with sliced banana!