Scone Round

fancied some scones with clotted cream and jam recently and so researched a suitable recipe based on Mrs Beeton. Since our downsizing move a year ago we haven't had access to all the equipment we used to have and so didn't have any means to cut out the scones. We therefore went for a simple round to be divided into 8 segments. We tried a number of recipes and ended up with the following

Ingredients

• 250 g self-raising flour

• Pinch of salt

• 60 g cold butter, diced

• 25–40 g caster sugar (we used 28g)

• 140–150 ml milk

• 1 tsp vanilla extract

• A little milk or beaten egg for glazing ( we skipped this)

Method

Heat the oven to 220°C / 200°C fan.

Line a baking tray with baking paper.

Rub the butter into the flour and salt until it resembles fine breadcrumbs.

Stir in the sugar, if using.

Add the vanilla essence to the milk and then add most of the milk and mix with a knife until a soft dough forms. Add the remaining milk only if needed.

Tin the bowl gently bring together. Do not knead.

Pat into a round about 20 cm (8 inches) across and 2–3 cm thick.

Place on the tray and score 8 segments on the top, cutting down about half way through the mix. Use a wet knife if it sticks.

Brush with milk or egg if using.

Bake for 18–22 minutes or a little over until well risen and golden. remove from oven . Will sound slightly hollow if done. Place on a wire rack to cool.

Serve warm with butter, jam (blueberry) , and clotted cream. The round should be cut into wedges.