Scones, filled with cream and jam are a lovely treat with afternoon tea. I really enjoy them, and found a nice, and easy, recipe from Mary Berry .
The recipe will make a good 18 – 24 scones, with a 5cm cutter, depending on the thickness of the dough. They take no time at all to prepare and only 10-15 minutes to cook, so they are ideal for making on the you wish to eat them. They are also best eaten fresh, though you can freeze them for later too.
I made mine in a stand mixer, rather than a food processor. As the mixer was already out on the counter. They turned out well, so I think doing it like that, or as Mary suggests in a processor, or even by hand it fine. The important thing is not to overwork the dough and try to keep the air in.
- 450g (1 lb) self-raising flour
- 2 rounded teaspoons baking powder
- 75g (3 oz) butter, at room temperature
- 50g (2 oz) caster sugar
- 2 eggs
- about 225 ml (8 fl oz) milk
- Lightly grease two baking trays. Pre-heat the oven to 220°C/425°F/Gas 7.
- Measure the flour and baking powder into a processor. Add the butter and process until a crumble, then add the sugar. Or make by hand by rubbing the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.
- Beat the eggs together until blended and make up to a generous 300ml (1/2 pint) with the milk, then put about 2 tablespoons of the egg/milk aside in a cup for glazing the scones later. Gradually add the egg/milk mixture to the dry ingredients until you have a soft dough. It is far better that the scone mixture is on the wet side, sticking to your fingers, as the scones will rise better.
- Turn the dough onto a lightly floured surface and flatten it out with your hand, or use a rolling pin, to a thickness of 1-2 cm (1/2 – ¾ inch). Use a 5 cm (2 inch) fluted cutter to stamp out the dough by pushing the cutter straight down into the dough (as opposed to twisting the cutter) then lift it straight out. This ensures that the scones will rise evenly and keep their shape. Gently push the remaining dough together, knead very lightly then re-roll and cut more scones out as before.
- Arrange the scones on the prepared baking trays and brush the tops with the reserved beaten egg/milk mixture to glaze. Bake for about 10-15 minutes or until the scones are well risen and golden. Cool on a wire rack, covered with a clean tea towel to keep them moist. Serve as fresh as possible, cut in half and spread generously with strawberry jam and top with a good spoonful of thick cream.