Homemade Sweet Scones & Jam Recipe
One of my mother's absolute favourite things is a good cream tea and I would be completely lying if I said I wasn't partial to one myself. In years gone passed, we have celebrated many an occasion with some delicious scones, jam and of course the super famous, Dorset Clotted Cream. One thing I have never done though, is make my own sweet scones. I've had a go at cheese ones, which came out okay but my Nan and Great Aunt were so good at baking scones I have been rather reluctant at making my own. However, as Summer is pretty much here, I thought what better way to celebrate than baking a delicious batch of scones for an afternoon cream tea.
In the past, I would have been inclined to believe they had to be perfectly round with crimped edges and looking just so, but actually I think the rustic look is just as appealing (and a lot more forgiving) and all that really matters, as with anything you bake, is that you bake with heart. So here is my go to recipe, for Homemade Sweet Scones to be served with a jam of your choice (we will be sharing Sue's Apple and Blackberry Jam recipe with you soon) and of course clotted cream. Are you a jam or a cream first kind of person?
Ingredients (makes approx. 8)
350g Self-raising flour (plus extra for dusting)
A dash of salt
1 tsp Baking Powder
85g of butter, cubed
3 Tbsp of Caster sugar
175ml of Milk
1 tsp of Vanilla Extract
Squeeze of lemon juice (for boosting the raising agents)
1 Whisked egg for glazing
Nb. Of course you can add currants as well, if you don't have fussy eaters in your family!
Method
Heat oven to 220C/fan 200C/gas 7.
Tip 350g self-raising flour into a large bowl with ¼ tsp salt and 1 tsp baking powder, then mix.
Add 85g butter cubes, then rub in with your fingers until the mix looks like fine crumbs then stir in 3 tbsp caster sugar.
Put 175ml milk into a jug and heat in the microwave for about 30 secs until warm, but not hot.
Add 1 tsp vanilla extract and a squeeze of lemon juice, then set aside for a moment.
Put a baking sheet 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 place onto 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.
Top tip: If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh.
We're serving ours with Apple and Blackberry homemade Jam, made by Sue, the recipe of which we will share with you when the season comes around once again.
*This recipe was originally published by Jane Hornby.
