I absolutely love scones, I always have loved them ever since a child when my mum would make them as a treat, they would always be gorgeous warmed with some butter. As kids it was rare to have jam in our house ( if it was there my dad would gobble it up, the man has always loved a sneaky sandwich before bed) and jam makes it all the sweeter. Plus another reason we wouldn't get jam is because I would request it for my school sandwiches, but after day or so I would get tired of jam sandwiches and my parents would find em at the bottom of my bag so that would put an end to jam)so I still find it weird putting jam on my scones.
450g self-raising flour
50g caster sugar
1 pinch of baking powder
1 pinch of salt
1 large egg
125ml of double cream
125ml of milk
1 large egg for glaze
- Preheat oven to 180°C.
- Sieve the flour, sugar, baking powder and salt into a large bowl or blitz in a food processor.
- With a knife, gently blend in the butter firstly, then finish by blending with your fingertips until the mixture resembles dry bread crumbs.
- Add the egg, creamand enough milk to moisten.
- Mix well until it has a soft, doughy texture, but it should not be too moist.
- Form dough into a ball and turn out onto a floured surface.
- Roll lightly with a rolling pin until it is 1inch [2.5 cm] thick.
- Cut out with a round cutter and transfer to a greased baking sheet.
- Brush the tops with beaten egg glaze.
- Bake for 15-20 minutes until well browned.
Enjoy with some butter whilst still warm.