STRAWBERRY SCONES RECIPE RECIPES

Steps:

• Preheat the oven to 200C/gas mark 6. Add the flour and margarine to the bowl of an electric mixer and rub in the margarine until the mixture resembles fine crumbs. Stir in the sugar and sultanas.
• Add the egg and gradually mix in 150ml of the milk to make a soft dough. Knead lightly on a floured surface then roll out thickly to a generous 2cm thickness, or two fingers.
• Stamp out circles using a 7cm fluted biscuit cutter and transfer the scones to a lightly oiled baking sheet.
• Knead the trimmings and continue rolling and stamping until you have made eight scones.
• Brush the top of the scones with a little of the remaining milk, then bake for 10–15 minutes until well risen and golden brown.
• Serve warm, split and topped with jam and clotted cream.  

Steps:

• Preheat the oven to 220C/gas 7/fan 200C and lightly butter a baking sheet (unless you’re using a non-stick sheet). Tip the flour into a mixing bowl with the salt. Shoot in the butter, then rub together with your fingers to make a reasonably fine crumbed mixture, lifting to aerate the mixture as you go. Try not to overrub, as the mixture will be lighter if it’s a little bit flaky. Now stir in the sugar.
• Measure the buttermilk, then mix in the milk to slacken it. Make a bit of a well in the middle of the flour mixture with a round-bladed knife, then pour in most of this buttermilk mixture, holding a little bit back in case it’s not needed. Using the knife, gently work the mixture together until it forms a soft, almost sticky, dough. Work in any loose dry bits of mixture with the rest of the buttermilk. Don’t overwork at this point or you will toughen the dough.
• Lift the ball of soft dough out of the bowl and put it on to a very lightly floured surface. Knead the mixture just 3-4 times to get rid of the cracks.
• Pat the dough gently with your hands to a thickness of no less than 2cm and no more than 2.5cm. Dip a 5.5cm round fluted cutter into a bowl of flour – this helps to stop the dough sticking to it, then cut out the scones by pushing down quickly and firmly on the cutter with the palm of your hand – don’t twist it.You will hear the dough give a big sigh as the cutter goes in. Gather the trimmings lightly then pat and cut out a couple more scones.
• Place on the baking sheet and sift over a light dusting of flour or glaze if you wish. Bake for 10-12 minutes until risen and golden. Cool on a wire rack, uncovered if you prefer crisp tops, or covered loosely with a cloth for soft ones.
• Serve with strawberry jam and a generous mound of clotted cream (Cornish people put jam first, then cream, Devonians the other way round). Eat them as fresh as you can.