CLASSIC SCONES WITH JAM & CLOTTED CREAM RECIPE - BBC GO…
You can have a batch of scones on the table in 20 minutes with Jane Hornby's storecupboard recipe, perfect for unexpected guests
Provided by Jane Hornby
Categories Afternoon tea, Breakfast, Snack, Treat
Total Time 15 minutes
Cook Time 10 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.
- Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
- Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.
- Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first.
- Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four.
- Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.
Nutrition Facts : Calories 268 calories, FatContent 10 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 1 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.9 milligram of sodium
MARY BERRY'S SCONES RECIPE - BBC FOOD
Mary Berry's scones are the perfect easy tea-time treat, whether jam-and-cream-topped (in whichever order you like), plain or packed with sultanas. Equipment: You will need a fluted 5cm/2in cutter.
Provided by Mary Berry
Prep Time 30 minutes
Cook Time 30 minutes
Yield Makes 16 small scones
Number Of Ingredients 9
Steps:
- Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease two baking trays.
- Put the flour, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml/10fl oz. Stir the egg and milk into the flour – you may not need it all – and mix to a soft, sticky dough.
- Turn out onto a lightly floured work surface, knead lightly and work in the sultanas, if using. Roll out to a rectangle about 2cm/¾in thick.
- Cut into as many rounds as possible with a fluted 5cm/2in cutter and place them on the prepared baking trays. Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug.
- Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour. Lift onto a wire rack to cool. Eat as fresh as possible.
- To serve, split the scones and serve with strawberry jam on the plain scones along with a good dollop of clotted cream.
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CLASSIC SCONES WITH JAM & CLOTTED CREAM RECIPE - BBC GO…
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CLASSIC SCONES WITH JAM & CLOTTED CREAM RECIPE - BBC GO…
You can have a batch of scones on the table in 20 minutes with Jane Hornby's storecupboard recipe, perfect for unexpected guests
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Category Afternoon tea, Breakfast, Snack, Treat
Cuisine British
Calories 268 calories per serving
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See details
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