A couple of days ago I saw a photo of a delicious looking fruity scone on my Facebook timeline and ever since then I’ve been craving one, preferably with some lovely strawberry jam and some clotted cream smothered on it. The problem is that I’m the only person in the house who likes fruity scones and as soon as I said I was going to bake some, everyone else put in a request for some cheese scones. I have areal quick and easy recipe from way back when for plain scones (why would anyone eat plain scones) so I decided to use that and adapt it so I could make fruit scones and cheese scones with the same recipe.
250g self raising flour
1 teaspoon baking powder
a generous pinch of salt
60g butter – straight from the fridge is best, chopped into cubes
You can add cheese (strong cheese is good but any works) for cheese scones, dried fruit or glace cherries for fruity scones or leave them plain if you’re that way inclined
- Sieve together the flour, baking powder and the salt (or if you don’t have a sieve like me, just mix it all round in a mixing bowl).
- Add the butter to the flour mix and using your fingertips, rub them together (I think that’s the technical term) until it looks like really, really fine breadcrumbs.
- Add your fruit or cheese at this point if you’re going to. I don’t have a specific amount that I put in as I usually make scones to use up things we have in – I used raisins about three hands of raisins in the fruity batch I made and about 150g grated cheese in my cheese scones but you can use more or less depending on what you fancy and what you have in.
- Make a hole in the mixture and pour in about half the milk. Use a spoon to mix together and add more milk as you need to in order to make a dough.
- When the mixture starts to resemble a dough then you can get it out of the bowl and pop it on a floured surface and give it a quick knead. The trick is to handle it as little as possible so I’m told.
- Roll out the dough until it’s about 2.5cm (an inch) thick and then either use a cookie cutter or a glass to cut out your scones.
- When you’ve got as many scones out of your dough, transfer them to a lightly greased baking tray. Brush a little milk on top to glaze them and if you’re making cheese scones you can also top with a little grated cheese.
- Pop them in the oven for around 15-20 minutes at around 200 c. I always slice one in half when I think they’re ready to make sure they’re cooked through.
So there you go, my super easy and versatile recipe for delicious homemade scones.
And there’s a bit of a debate going on over on my Facebook page about how you say ‘Scone…. Why don’t you pop over and add your opinion….