Afternoon Tea & Scones
Scones are the perfect treat to have with tea, for any occasion!
When I first posted this recipe it was a cold rainy english afternoon – this update is from England, after a lovely afternoon tea in the garden.
- 8 oz of flour (approx. 2 cups)
- 3 teaspoon of baking powder
- 1 teaspoon of salt, plus a pinch
- 1 1/2 tablespoons of caster sugar
- 1 1/2 oz. of butter (or margarine) (40g) at room temperature
- 5 fl oz of milk (150 ml)
- a little extra flour for rolling
- Raisins (optional)
Preheat the oven to 425°F
Sift the flour, baking powder and salt into a bowl and rub the butter into it, using your fingers.
Mix in the sugar, then mix in the milk the by little, which should hold the dough all together.
(If you have self-raising flour, use that instead of the all-purpose plus the baking powder and salt, so use 8 oz of self raising flour, and do not ass the baking powder and 1 tsp of salt.)
Flour your hands and knead the mitre to a wolf dough. Add a drop of milk if the dough feels too dry- mine was perfect without.
Roll the dough out onto a floured surface, about 3/4 inch to an inch thick.
Use a cookie cutter or a glass to cut the scones into circles.
(The first time I rolled the dough out, I forgot to add the raisins)
Place on a non-stick baking tray.
Bake for 12-15 minutes. When they are cooked they will have turned a golden colour.
Serve with hot with jam, butter and clotted cream if you can get it.