A quick and easy recipe of homemade English berry scones which are perfect when made for afternoon tea or when unexpected guests come by.
Prep time: 10 minutes
Cook time: 14 minutes @190º Fan - 210ºC - 415F - Gas Mark 7
Easy Recipe
Serves 6
Ingredients:
300g self-raising flour;
1/4 tsp salt;
1 tsp baking powder;
3 tbsp caster sugar;
80g sultanas;
70g softened, unsalted butter;
160ml milk;
1 tsp vanilla extract;
Beaten egg or milk to glaze;
Fresh raspberries, jam and strawberry clotted cream to serve.
Recipe:
1. Heat the oven to 190º Fan - 210ºC - 415F - Gas Mark 7.
2. In a large bowl mix together 300g sieved self-raising flour; 1/4 tsp salt; 80g sultanas; 1 tsp baking powder; and 3 tbsp caster sugar. Then add 70g of softened unsalted butter, rubbing it in with your fingers until crumbly. Make a well in the middle of the mixture and slowly poor in 160ml of milk and 1 tsp of vanilla extract.
3. Scatter some flour over a dry work surface and place the dough on. Dredge the dough and your hands with some flour, and fold the dough over 2-3 times until it is smoother. Using a rolling pin, roll the dough out till about 4cm deep. Taking a floured 5cm smooth-edged cutter, plunge it into the dough and repeat until you have 6 scones.
4. Place the scones onto a baking tray lined with baking parchment and brush the tope of the scones with a beaten egg or milk.
5. Bake at 190º Fan - 210ºC - 415F - Gas Mark 7 for 14 minutes until the scones have risen or they are golden.
6. You can eat them warm or cold, and generously top with fresh raspberries, jam and strawberry clotted cream.
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