James Tanner gets us to Wake up and Bake with his tasty homemade scones. You can also add fruit or cheese for variation.
(Makes 12 scones)
Oil for greasing
450g self-raising flour
3 tsp baking powder
Pinch of crushed sea salt
75g cold butter, cut into cubes
50g caster sugar
225ml milk, plus extra for brushing
1. Lightly grease a baking sheet with oil.
2. Sift the flour, baking powder and salt into a mixing bowl. Add the butter and rub into the flour until it resembles fine breadcrumbs. Stir in the sugar, then add the milk, a little at a time, so it only just forms a soft dough. It is important not to overwork the dough.
3. Lightly knead the dough on a floured surface and roll out to about 2.5cm in thickness. Using a 6cm pastry cutter, cut out 8 rounds and place on the greased baking sheet. Chill in the fridge for 20 minutes.
4. Preheat the oven to 200°C/400°F/gas mark 6. Brush the tops of the scones with a little milk and bake for 12-15 minutes until light and golden brown.
5. Remove from the oven and cool on a wire rack. Serve with good strawberry jam and clotted cream.
For fruit scones add 70g of sultanas or mixed dried fruit when you stir in the sugar then follow the rest of the recipe,
For cherry scones add 70g of glace cherry halves dusted in flour when you stir in the sugar then follow the rest of recipe.
For savoury cheese scones cut the 50g sugar down to 1tbsp and add 60g grated strong cheddar cheese, a pinch of paprika and 2 sliced spring onions to mix. After you have rolled and cut dough top each scone with a tsp of onion relish and top off with a sprinkle of additional grated cheddar then bake.
Traditionally in Devon you spread the cream first then jam, in Cornwall its jam first then cream!