CLASSIC SCONES WITH JAM & CLOTTED CREAM
You can have a batch of scones on the table in 20 minutes with Jane Hornby's storecupboard recipe, perfect for unexpected guests
Provided by Jane Hornby
Categories Afternoon tea, Breakfast, Snack, Treat
Time 15m
Number Of Ingredients 9
Steps:
- Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.
- Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
- Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.
- Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first.
- Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
- Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.
Nutrition Facts : Calories 268 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium
CLASSIC SCONES WITH JAM & CLOTTED CREAM
Is There Anything More British than Classic Scones with Jam & Clotted Cream? This Is My Grandmother's Recipe and It's One That I Love ...
Provided by Jeff O'connor
Time 19m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 °F. Place a baking sheet in the oven to heat.
- Place 350 grams of self-raising flour in a large bowl. Add ¼ teaspoon of salt and 1 teaspoon of baking powder and mix well.
- Add 85 grams of butter, then rub well with your fingers until the mix resembles fine breadcrumbs. Stir in 3 tablespoons of caster sugar.
- Pour 175 milliliters of milk into a microwave safe jug. Heat in the microwave for about 30 seconds until warm, but not hot.
- Mix in 1 teaspoon of vanilla extract and a squeeze of lemon juice. Place to one side.
- Make a well in the center of the dry ingredients and pour in the milk mixture. Mix well to combine.
- Transfer the dough to a lightly floured surface. Sprinkle extra flour over the dough and dust your hands with a little more flour. Fold over the dough 2-3 times until it's a little smooth. Do not knead. Pat into a round disc about 1½ inches high.
- Using a 2-inch cutter, cut four scones from the dough. Press what's left of the dough back together to cut out four more scones.
- Brush the tops of each scone with beaten egg and place them on the hot baking sheet.
- Bake in the oven for 10 minutes until golden on top.
- Serve like my grandma used to: warm from the oven, slathered in clotted cream and strawberry jam!
Nutrition Facts : Calories 268, Fat 10g, SaturatedFat 6g, Carbohydrate 41g, Protein 6g, Sugar 8g
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