Scones in Half an Hour

14 December 2012

Text and image by Sim Ee Waun @ Makansutra

If you’ve loaded up on Christmas turkey and honey baked ham, still like a party but want to lay off the heavy stuff, how about organising an afternoon tea. The classic item for any English tea spread has to be scones, and the recipe below is fool-proof and surprisingly easy to make. All you need is about half an hour prep and cooking time.

Scones in Half an Hour
Scones in Half an Hour

Classic Scones These scones are fluffy and buttery inside, and a little crusty on the outside. Makes about 12

200g self-raising flour 90g butter, chilled and diced ¼ cup caster sugar 5-6 Tbsp milk 1 egg, lightly beaten A punch of salt

Method 1. Preheat the oven to 180C. 2. Grease a baking tray or line it with grease-proof paper. 3. Place flour and salt in a mixing bowl, drop the diced butter in and rub the butter into the flour with only your fingertips until they look like breadcrumbs. 4. Add in the sugar, egg and milk. Mix with a spoon until well combined. 5. Gather the dough up with your hands. Place it on a chopping board or silicone mat and knead it until smooth. Dust with a sprinkling of powder if the dough sticks. Leave it to rest for about 15 minutes. 6. At this point, roll it out into a 5mm thick sheet, and cut with a 5cm round cookie cutter. Alternatively, pluck out 50g portions of dough (about the size of a table tennis ball) and roll them into balls. Then flatten them with your palms if you’re not fussy about the shape, or roll them into 5mm circles. 7. Lay them out 1.5cm apart on the baking tray and bake for 15-20 minutes until golden. 8. Cool slightly, then eat them warm with lashings of butter and jam!

Variations: If this is too plain for your liking, add about ½ cup mixed dried fruits of your choice (finely diced), raisins, or chocolate chips. Savoury scones are also nice to accompany a meal – add a handful of grated cheese like cheddar or red Leicester, or a generous tablespoon of dried mixed herbs.

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