Stuck for a lunch idea? What about an afternoon tea? Scones are easy and quick to make, paired with an egg mayo & cucumber sandwich and a steaming pot of tea!
Scones (makes 16)
450g self raising flour
2 tsps baking powder
300ml butter milk
(or 200ml milk – if using milk, add a tsp of lemon juice, as this turns the milk more acidic and reacts with the baking powder to create lighter scones)
* Rub the butter, flour and baking powder together until you have fine breadcrumbs
* Add the sultanas and milk, bring the mixture together using a blunt knife.
(Don’t overwork the dough, you just want to bring it together in a ball)
*On a floured surface, flatten the dough with your hand until it is around 3cm thick.
*Using a 6cm fluted cutter, cut out rounds, bringing the dough together each time until it is all used up.
Place on a baking tray and brush the tops with beaten egg.
Bake for 15 – 18 mins at 220C //Gas mark 7 until golden brown on top and the bottom sounds hollow when tapped with your finger.
Cool on a wire rack.
Serve with jam and clotted cream for an extra special treat!