Simple Scones

Tarts

Nothing goes better with a cup of tea and a girly catch up than sweet scones with clotted cream and raspberry jam šŸ‡ā˜•ļøšŸ¦ I made these in desperation last night when I wanted to make sweet treats for girls night but had no eggs (yet conveniently had a pot of clotted cream). Soft and crumbly, and filled with sticky jam and clotted cream (adding to the scone debate, I put the jam on first šŸ‘€), theses scones are perfect for an afternoon tea or a teatime snack and are SO easy to make.

Ingredients 

  • 225 grams of self raising flour
  • 1/2 teaspoon of salt
  • 55 grams of cold, diced, unsalted  butter.
  • 30 grams of caster sugar.
  • 150 mls of milk
  • Raspberry Jam (or any other jam) and clotted cream to serve.

Method 

  1. Lightly grease a baking tray with some butter and preheat the oven to 180C/ 350F/ Gas Mark 4
  2. In a large mixing bowl, sift the flour and salt together and add the cold butter to the mix. Gently mix the butter into the flour with your hands until the contents of the bowl resembles fine breadcrumbs.
  3. Pour the sugar into the bowl with the mixture and gently stir it together; then pour the milk in. Carefully stir it until it forms a soft, springy dough.
  4. Lightly flour a work surface and tip your dough onto it. Knead it gently until the top of it is smooth and the dough is about an inch thick.
  5. I used a tumbler glass as a cutter as I have lost my circle cutter (šŸ’”), so if you donā€™t have a cutter then that will suffice-  carefully remove your shapes and place them onto the buttered tray, ensure they are slightly spaced out in case they spread out a bit.
  6. Brush the tops of the dough with a little bit of milk.
  7. Bake the scones for about 15-20 minutes or until the tops are golden brown and glossy, remove from the oven and leave to cool completely before smothering them in jam and cream and eating.