Scones are such pretty, dainty, and girly things I just cannot help making them, and EATING them, even though I am supposed to be on a diet for my friend’s wedding which is quickly coming up next month. Anyway, it is my theory that whoever can resist the temptation and richness of such heavenly things as clotted cream, especially when paired with scones (actually, what else can it be paired with? If anyone knows please be as kind enough to enlighten me as I have never seen it used anywhere else) must be totally mad. PLUS, the best thing about scones is, they’re unbelievably easy to make!
500g plain flour
2tbsp bicarbonate of soda
4.5tbsp cream of tartar
75 g butter, cut in cubes
300 ml milk
1 egg (beaten for brushing)
Pre-heat oven to 220 ºc. Sift the plain flour, salt, bicarbonate of soda and cream of tartar into a large mixing bowl and rub in the butter until the mixture feels like damp sand. Pour in the milk all at once and mix briefly before turning onto a lightly floured surface. Knead gently to about 3 cm think and cut out using round cutters about 6cm in diameter. There should be enough to make about 12. Place on baking tray and brush the tops with the beaten egg. Place in pre-heated oven and bake for 10 minutes until golden.
Best served with girl friends, a lot of time to spare in a lazy, breezy afternoon, beautiful cutlery and, of course, clotted cream and jam.