Yesterday Sam and I decided to have a lazy Devonshire tea at home with freshly made scones, home-made jams, whipped cream and loose leaf tea. It was so enjoyable we have vowed to do it again soon…
Here’s my recipe for scones, which comes from The Margaret Fulton Cookbook, a book I turn to again and again for reliable baking recipes.
Makes about 12-15 scones.
3 cups self-raising flour
1 tsp salt
60g butter, cut into small pieces
1 cup buttermilk (or milk with 1 tsp vinegar added)
Pre-heat the oven to 230°C.
Sift flour and salt into a bowl and rub in the butter. Make a well in the centre and mix in the milk, adding more milk if necessary to make a soft dough.
Knead, handling the dough as lightly as possible (to prevent the scones from becoming tough), and roll out on a lightly floured board to 2cm thickness. Cut into rounds the size you like (my cutter is 7cm in diameter).
Place on a baking tray lined with baking paper and brush the tops with a little milk. Bake for 10-15 minutes.
Transfer to a clean tea towel, and cover until required. Serve warm with butter or jam and whipped cream.