July 16, 2011 § Leave a comment
I like to think of Scone’s as my speciality. If I was to open a cake shop tomorrow, they would definitely be the signature dish. They are my number one cake, I’m half tempted to serve them for dessert at my wedding… You can eat them alone, with butter, jam or perhaps a generous dollop of clotted cream. Yum. I started making scone’s with my mum at a young age, taking the recipe from a Delia Smith cookbook, however I have now adapted my own recipe to make them slightly healthier (even though scone’s aren’t that bad for you) yet still more-ish.
Ingredients (Makes 10 scones approx.)
6oz Self Raising Flour
2oz Wholemeal Flour
2oz Raisins/Sultanas (Whatever you’re feeling)
Approx 10-15 mins to cook
1. Preheat the oven to around 160°C/320°F/Gas Mark 3, depending on your oven you may have to reduce or increase slightly and lightly grease your baking tray.
2. In a bowl, sift both types of flour and add the sugar.
3. Add in all the butter and rub together with the sugar and flour until you get a crumbly mixture.
4. Mix in your raisins or sultanas, you can add more or less of these, depending on your preference.
5. Slowly incorporate the milk, adding small bits at a time. Using your hands mix together, making sure the ingredients all form together creating a dough like ball. You want the mixture to be soft and not sticky, if this is the case add a little extra flour.
6. Now creating your scone shape. Other recipes tell you to roll out the mixture and use the shape cutter, however I think you can get a more rustic look by just taking a chunk out of the mixture making it into a small ball and then flattening it between your hands. Try to make them about 2-3cm thick.
7. Place on the baking tray and sprinkle with a light dusting of flour and into the oven for about 10-15 mins, or until they are just turning a golden brown.
8. If, unlike me, you can wait, let them cool on a cooling wire for 10 mins before tucking in.
Such a simple recipe and a great treat to accompany a cup of tea.