Scones are an afternoon tea staple but they’ve also always featured throughout my childhood as ideal for rainy day baking. I remember Sunday afternoons with my Dad, churning out batches of scones in the kitchen (whilst the Sunday roast cooked in the oven!) – bliss!
Scones are still a favourite of mine; it’s so quick to whip up a batch and they also carry different flavours really well. So it’s a good way to experiment with flavour combinations.
This recipe is really simple and quick to throw together but I think the berries are a lovely addition. Just imagine how indulgent they are with a dollop of clotted cream and jam for an extra fruity kick. Or perhaps slather straight-out-of-the-oven scones with slightly salted butter (which is exactly what I did with this batch!).
Let me know what your favourite flavour combinations are or if you try this recipe out!
Pop the oven on to 220°C (Gas Mark 7). Tip 350g self-raising flour and 1.5tsp baking powder into a large ceramic mixing bowl (you want it to be ceramic so it keeps the ingredients cool as you mix them). Rub 75g salted butter into the flour mix with your fingertips, try and keep a really light touch – you don’t want to melt the butter too much with the heat of your hands. Once the mixture is a sandy texture, stir through 30g caster sugar.
At this point you can add the fruit, I use frozen summer berries, using frozen fruit gives you a precious extra few minutes to get the dough together and rolled out whilst the fruit remain intact! 100g frozen berries should do it, roughly chop as you add them so they are spread through the dough in small pieces.
Beat 2 eggs and add nearly all of it to the mixture, you’ll need about a tablespoon to glaze the scones before they go in the oven so make sure you save a little bit! Pour in 100ml skimmed milk (you can use semi-skimmed or whole but I tend to only have skimmed in the fridge!). Using a dinner knife, mix the liquid in until it pulls together into a dough. Add a little extra flour if it is very sticky or a little extra milk if you find it’s a bit dry and not binding properly.
Lightly dust a worktop with flour and turn the dough out. You want to press it down lightly with your hands until it is about 3/4in – 1in thick. Use a circular cutter to stamp out scone rounds. Place these rounds straight onto a lightly buttered baking tray. Pull the scraps of dough back together, flatten out again and stamp another batch of rounds out. Repeat this until there is no dough left. I usually find I have a small piece of dough left that I just shape into a mini scone (that’s the one you’re allowed to pinch straight out of the oven!).
Now you’ll need that little bit of beaten egg you set aside earlier, gently brush this over the tops of the scones. Place the baking tray in the middle of the oven and bake until risen and a gorgeous golden brown on top – usually about 10 minutes. Once you’ve rescued them from the oven, transfer straight onto a cooling rack. You’ll probably only be able to wait a few minutes before slicing one in half and covering in butter!
Go on, dive in – they are delicious fresh!