A very easy recipe from my mother’s school cookbooks. Just the thing for when you have a few guests descending on you in forty minutes.
Ever since I was small, I’ve loved my Mother’s scones. She’s been using the same recipe for nearly fifty years. She got it from her cookery teacher, at the age of ten.
When I was growing up, scones were part of our Sunday afternoon tea; it was the highlight of the week for me; walking into the kitchen and seeing the scones come out of the oven all lovely and golden brown.
For me the best jam for scones is either blackberry, raspberry, cherry or plum. A few people even say that strawberry is the best. Some people even have golden syrup with cream instead of jam on their scones, I’ve tried this, and it is divine. Particularly when the scones are warm. It is entirely up to you which topping you put on but, please, pretty please, don’t let it be something cheap and horrible, like that mixed fruit jam that some supermarkets have in their basics range.
Also, before I give you the recipe, here’s a fact for you: If you have them with jam first and then clotted cream, you’re eating them the Cornish way, and if you have it vice versa, you’re having them the Devonish way.
My Mother’s Everyday Scones
One of the easiest recipes I have in my repertoire.
450g self-raising flour
1 tsp salt
50g caster sugar
50g-75g dried fruit
300ml milk, approx
beaten egg, to glaze
Preheat the oven to 220c/200c fan/gas 8. Line a baking tray with baking paper.
Sift the flour and salt into a bowl, rub in the butter, using your fingertips or a pastry blender. Mix in the sugar and sugar, and using a round bladed knife, mix in the milk, bit by bit, until you have a soft dough, you make not need all the milk.
Turn the dough out onto a floured surface, press out the dough to about 5cm thick. Stamp out rounds with a cutter, the amount you make depends on the size of your cutter.
Place on your tray, brush with beaten egg, and bake, about 10-12 minutes. One way to tell they’re done is to check their bottoms, and if they’re golden brown, they’re done.
Cool on a rack.Serve with either jam and cream, or golden syrup and cream.