I’ve already posted recipes for rich fruit scones and cheese scones, but today I made some plain scones to enjoy with my recent batch of strawberry conserve. This is based on a recipe by Delia Smith and will make 6 smallish scones.
So what do you need?
- 220g plain flour and 2 1/2 tsp. baking powder or 225g self-raising flour
- 1 tsp. baking soda
- 40g unsalted butter (slightly softened)
- a pinch of salt
- 1 1/2 tbsp. sugar
- 100ml milk
- 1tbsp. plain yoghurt
So what do you do?
Pre-heat your oven to 200 degrees C / 450 F. I cook my scones on a pizza stone so I heat this up in the oven, you can also cook them on a baking tray lined with baking parchment. Sift the flour, baking powder and baking soda into a bowl. Add the butter and quickly mix it into the flour using your fingertips. Then add the salt and the sugar. Mix the milk and yoghurt together and pour this in a bit at a time and mix it into the flour with a cutting, rather than stirring action, with a knife or large spoon. The dough should come together into a soft malleable ball. Then put the dough on a floured surface and roll it out a little, you mustn’t roll it too thin, it should be about 3cms thick so the scones will rise. Then cut with a 6cm cookie cutter. Roll out any leftover dough and do the same. Dust with flour, if necessary, and cook for about 12 minutes until they rise and start to go golden on top. If they rise properly they should split open easily. Allow to cool on a wire rack and enjoy with cream, jam and a pot of tea.