Friday, 20 May 2011

Super Speedy Scones

Friends, as lovely and as welcome as they are, have a habit of turning up unexpectedly and almost always when my cupboards are bare. After scraping together my last few teabags I also rustle up these delicious, light and fluffy scones. They only take about 20 minutes from mixing bowl to coffee table and use only a few basic ingredients that I always have at home. They’re so simple, even if you’ve never attempted baking scones before, you’ll love making, sharing and eating these!

Super Speedy Scones


350g self raising flour
¼ tsp salt
1tsp baking powder
3tbsp caster sugar
85g unsalted butter, softened
175ml milk
1tsp vanilla extract
1tsp lemon juice
1 egg, beaten

Preheat the oven to 220C. Put the flour, salt and baking powder in a large bowl and mix together.

Add the butter and rub in with your fingers until the mixture resembles breadcrumbs. Stir in the sugar and mix until combined.

Pour the milk into a microwave proof jug and heat on high for about 30 seconds until warm. Add the vanilla extract and lemon juice to the milk, stir and leave to one side.

Place a large baking tray into the hot oven (or 2 smaller ones). Make a well in the dry mixture and pour the milk into the centre. Using a knife mix thoroughly until well incorporated.

Lightly dust a surface with flour and place the dough on top. Work lightly until the dough is smooth. Flatten with your hands until it is about 4cm thick moving constantly to stop it sticking.
Dip a 5cm cutter into some flour and use to cut about 4 circles of the dough. Work the dough together again and cut some more circles; repeat this process until you have a total of 8 scones.

Take the baking tray out of the oven and grease lightly with some butter, be careful as the tray will be very hot. Place the scones onto the tray, leaving a gap between them. Use a pastry brush to lightly coat the top of each scone with the beaten egg.

Place in the oven for 10 minutes, they will be well risen and golden on top; serve warm.

Belle’s Top Tip
You can make these scones fruity by adding 85g of fruit when you add the sugar to the dry mixture. Why not try sultanas, chopped glace cherries or even some blueberries!