Scones are worth making yourself because they’ll always be that bit fresher than shop bought and because they are so quick and simple. There are loads of different recipes – some add egg to the mix, for example and others glaze the tops before baking – but this one makes them exactly the way I like them: the texture is light and slightly crumbly and they taste fabulous with or without the fruit.
Eat them fresh the day you make them, preferably warm from the oven, with the traditional cream and jam, or if you have some left over the next day split and toast them and serve with butter.
- 225g self-raising flour
- 50g cool butter
- 25g castor sugar
- ¼ tsp bicarbonate of soda
- Pinch of salt
- 50g of one of the following: currants, raisins, sultanas or mixed fruit (optional)
- 150ml milk
- Preheat the oven to 220°C (205°C fan assisted, 425°F, Gas mark 7), and put a large baking sheet in to get hot (no need to grease or line).
- Put the flour, salt and bicarbonate into a bowl and cut the butter into it in small pieces. Rub the butter in until the mix is like breadcrumbs
- Stir in the sugar and the fruit if used
- Make a well in the middle and stir in enough of the milk to give a fairly soft dough.
- Turn the dough out onto a floured work surface or silicon sheet and knead very lightly if necessary, just to take out any cracks
- Roll out very gently (or pat out with your hand) to about ¾” thick
- Sprinkle the tops with a little extra flour and put them onto the hot baking sheet.
- Bake for 10-12 minutes, or until well risen and the tops are brown. Cool on a rack (or eat them warm!) and serve split and buttered, or with whipped cream and strawberry jam.