Talking scones

‘For a long time my scones were inconsistent – sometimes excellent, sometimes disappointing. I decided it was time to listen to my mum’s advice …

• Use enough raising agent – a mix of bicarbonate of soda and baking powder works well
• When rubbing in the butter, make sure the pieces are slightly larger for a flakier texture
• Some flours absorb liquid more than others, so add the last of the milk gradually
• Handle the dough gently and avoid overworking
• Press out by hand (not a rolling pin) to about 3cm thick
• Let the scones rest before baking – you’ll have enough time for the washing up
• The oven needs to be HOT! – Lizzie

Ingredients
(makes eight)

• 450g plain flour
• 15g baking powder
• 5g bicarbonate of soda
• Pinch of salt
• 80g butter, cut to 1cm cubes
• 250–300ml whole milk
• 1 egg or milk (for glazing)

Method

1. In a bowl, add the flour, baking powder, bicarbonate of soda and salt.
2. Rub in the butter until the mixture resembles coarse breadcrumbs.
3. Add 250ml milk and mix to form a dough. Gradually add more milk as needed until the dough is soft and slightly sticky.
4. Turn onto a lightly floured surface, bring together and press by hand to about 3cm thick.
5. Cut out scones using a floured cutter and place on a baking tray.
6. Leave to rest for 20–30 minutes.
7. Brush tops with egg or milk and bake for 25–30 minutes, 210ºC/ gas 7 until risen and golden. They should sound hollow when tapped underneath.
8. Scones are best eaten on the day but can be frozen once cooled.

VARIATIONS:
Cheese & Chive
As above, but add to the dry ingredients:

• ½ tsp salt
• 2 tsp chopped chives
• 80g strong cheddar
• Top with an additional 20g cheddar before baking.

Bakewell Scones
Mum and I would go to the department store for a cuppa and a scone when I was very little, and I can still recall the taste of their almond scones. This is an adaptation of those:

Add to the dry ingredients:

• 300g frozen cherries, halved
• 1 tsp almond extract (optional, added to the milk)

When mixed together, shape the dough into a round and cut into eight wedges.
Mix 50g melted butter, 50g sugar, 50g ground almonds and an egg together. Spread over the top and bake for 45–50 minutes until deep golden and cooked through. Enjoy!