English Scones

Only a few years ago I frequently claimed that the only two things I could bake were pastry and scones… Then we moved to a village, where visits for coffee and cake play a more important social role than in the city, and I started experimenting… Yet, one of my favourites which I fall back on time and again is still my scone recipe. The preparation alone is a pleasure; the dough is so soft and fluffy, and comes together in a jiffy.

An English scone is refined, light, and hardly sweet at all. This allows it to be dressed up with a decadent topping of sweet, homemade strawberry jam…

… and rich clotted cream!

English scones are also often made with currants in them, in which case they should be spread only with a generous layer of butter. Simple, yet somehow elegant. Perfect with a cup of tea as an afternoon snack.

On Sunday, however, we had the more elaborate version…

Traditional English Scones

225g self-raising flour
Pinch of salt
1 tsp baking powder
½ tsp baking soda
40g butter
1½ tbsps sugar
150 ml milk
Strawberry jam
Clotted/whipped cream

Sieve flour, salt and raising agents into a bowl. Cut butter into small pieces and rub into flour with fingertips until it resembles fine breadcrumbs. Stir in sugar. Add 125ml milk little by little and bring dough together to form a ball. Do not knead! On a floured surface roll out to about 2-3cm thick and cut out shapes with a round pastry cutter. Makes about 8-10 scones. Brush with remaining milk. Place on a lightly floured baking tray and bake at 180°C for about 10 minutes.

Cool on a rack, then slice through and spread with strawberry jam and cream, or clotted cream if you can get it!