SIMPLY IRRESISTIBLE SCONES
THESE classic scones have a crumbly, moist texture. You can also add juicy raisins (see below right) as an alternative treat. Makes 6-8 scones
225g (8oz) self-raising flour, plus extra to dust ½ tsp salt 60g (2¼oz) butter 30g (1oz) caster sugar 150ml milk 1 egg (optional)
TO SERVE
Clotted cream or butter
Strawberry jam Heat the oven to 220c/fan 200c/ gas mark 7. Sift a little flour over a baking tray. Sift the flour into a large bowl with the salt. Cut the butter into 1cm (½in) cubes and rub it into the flour with your fingers until the mixture resembles coarse breadcrumbs. Stir in the sugar and make a well in the centre. Pour in the milk and stir briskly using a cutlery knife until the dough starts to come together. Gather the dough with your hands; it should be soft and spongy (pic 1). Avoid overworking or kneading, which can make the scones tough. Add a little more milk if the dough is too dry, but not too much as a very wet dough results in heavy, dense scones. Place the dough on a lightly floured surface and pat or roll out to no less than a 3cm (1¼in) thickness. Dip a 5-6cm (2-2½in) pastry-cutter in flour and cut out the scones (pic 2), getting as many as possible out of the dough. To ensure an even rise, cut firmly and avoid twisting the cutter as you release the scone. Place on the prepared baking tray. Push the remaining dough back together (rather than squash it into a ball) and cut out more scones; these may not be quite as tender as the first rolled batch. For a glossy crust, beat the egg in a small bowl with a fork, sieve it, then use to brush the top of the scones. Alternatively, for a soft crust, sprinkle with flour. Bake in the top third of the oven for 15-18 minutes, or until the scones are well risen and golden-brown on top. Transfer the scones to a wire rack to cool (pic 3). Serve warm or just cooled, with clotted cream or butter and strawberry jam.