You can’t go past scones slathered with a layer of jam and cream this winter. It’s a favourite of the Queen and a traditional English breakfast! Celebrate the Queen’s Platinum Jubilee with this delicious recipe.
You will need:
- Plain flour, for dusting
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3 cups self-raising flour
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80g butter, chilled and cubed
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1 cup milk
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Mrs Oldbucks Pantry jam of choice, to serve
-
Whipped cream, to serve
Method:
- Preheat oven to 200°C. Sift self-raising flour into a large bowl.
- Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
- Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required. Turn onto a lightly floured surface. Knead gently until smooth.
- Lightly dust a flat baking tray with plain flour.
- Pat dough into a 2cm-thick round. Using a 5cm round cutter, cut out 12 rounds. Press dough together and cut out remaining 4 rounds. Place scones onto prepared baking tray, 1cm apart. Sprinkle tops with a little plain flour. Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack. Serve warm with Mrs Oldbucks Pantry jam of choice and cream.
