We all love a good argument. And one item which has caused many an argument in the households across Britain are scones – yes you heard correctly – an English tea time treat has somehow managed to cause debates across the country. What kind of a world do we live in?
Us Brits have been in tethers for years about the correct pronunciation (s(cone) or s(con) – should it rhyme with ‘gone’ or ‘bone’?) and the correct way to construct (should the jam or cream be slathered on first?) a perfect scone.
It’s one of life’s ongoing battles and one I don’t see being resolved anytime soon. Ahhh the struggles!
However, despite this ongoing debate, last weekend, my sudden craving for scones had me reaching for my baking apron. I can’t remember the last time I’d eaten, let alone baked scones, but since I already had all the ingredients sitting in my cupboard, and it required less than 30 mins to prepare, I just had to give in to my temptation and whip some up.
These would be perfect if you’re ever throwing an afternoon tea party since they’re cute, dainty and are the true definition of Britain. Think scones, The Queen, tea and crumpets!
I used this recipe from the BBC website.
Ingredients (makes ~18 pieces)
- 225g/8oz Self-Raising Flour
- Pinch of salt
- 55g/2oz Butter
- 25g/1oz Caster Sugar
- 150ml/5fl oz Milk
- 1 free-range egg, beaten, to glaze (alternatively use a little milk)
- Strawberry Jam
- Clotted Cream
- Heat the oven to 220C/425F/Gas 7. Place baking paper on top of a baking tray.
- Mix together the flour and salt and rub in the butter until it begins to resemble breadcrumbs.
- Stir in the sugar and then the milk to form a soft dough.
- You can add in any optional dried fruit or cinnamon here if you wish.
- Flour a work surface and knead the dough slightly. The recipe states to roll the dough out to 2cm/¾in thick. However, I felt that my scones were a little thin, so I’d recommend rolling the dough out a little thicker.
- Use a 5cm/2in cutter to stamp out rounds and place on the baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
- Brush the tops of the scones with the beaten egg or milk. Bake for 12-15 minutes until well risen and golden.
- Cool on a wire rack and serve with butter, jam and clotted cream.
This is now the perfect excuse to throw yourself a little afternoon tea party!