Scones. They’re the perfect tea-time treat. A happy accompaniment to a Saturday afternoon and the star of the show for any respectable afternoon tea. As summer starts to fade into autumn, with many of us starting to return to our offices in London, this is the perfect pick-me-up for keeping things delightful.
Matt Byne, the Director of Food at Fooditude, has shared his easy recipe for scones. To avoid controversy, we’ll let you decide whether to put the jam on or clotted cream on first!
Recipe for 10 scones
500g plain flour
25g baking powder
90g unsalted butter
60g caster sugar
1 handful of sultanas
150ml single cream
1 egg (beaten)
Don’t forget the jam and clotted cream for serving!
Sift the flour into a large bowl, then add the baking powder and sugar
Add the butter and rub it in using your hands until the mix resembles breadcrumbs
Add the sultanas and then mix them in
Add the single cream and milk, then gently bring the mixture together to form a soft dough.
Don’t mix too much otherwise the dough will become too tough!
Lightly flour the top of a board and roll out the dough to a 3cm thickness, keeping its shape round.
Cut the dough in half down the middle with a sharp knife, then cut out 5 wedge shaped scones from both halves of the dough.
Place the dough wedges on a baking tray that’s lined with parchment paper.
Brush the scones with a beaten egg and bake them in a preheated oven for approx. 15 mins at 220 degrees (gas mark 5)
Enjoy with strawberry jam and clotted cream!