Scones
Scones are the easiest British teatime treat and chances are that you will have all the ingredients for this recipe already.
Each serving provides 150 kcal, 3.5g protein, 20g carbohydrates (of which 3.5g sugars), 6g fat (of which 3.5g saturates), 1g fibre and 0.4g salt.
Method
Heat the oven to 220C/200C Fan/Gas 7 and lightly grease a baking tray.
Mix together the flour and salt. Rub in the butter then stir in the sugar. Add most of the milk and mix to form a soft and slightly sticky dough. If the dough is a little dry add more of the milk until you have the correct consistency.
Turn out onto a floured work surface and knead very lightly. Pat out into a round about 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking tray. Lightly knead together the remaining dough and stamp out more scones to use it all up.
Brush the tops of the scones with beaten egg. Bake for 12–15 minutes, or until well risen and golden-brown.
Cool on a wire rack. Serve with butter and good jam and maybe some clotted cream.
Recipe Tips
Feel free to customise your scones with dried fruit or a pinch of spice to make this basic scones recipe your own.
Scones are best eaten fresh, but they freeze well. Freeze any extras once they have cooled.
To eat, defrost at room temperature and then reheat in a hot oven for a few minutes.
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