Scones are one of the favourite teatime treats, they are delicious and filled with comfort, served with jam, and a pot of tea ….decadence and classy. So if you likes scones once you’ve seen how easy they are to make you would be inclined to make them over and over until you forget the taste of the shop bought ones.
Ingredients Makes 12 medium size scones
- 300 gms self raising flour
- 2 tsp baking powder
- 75gms stork, cut into small cubes
- 50 gms castor sugar
- 175 mls milk
- 50 gms pumpkin seeds
- Pinch of salt
- Pre-heat the oven to 220°C/425°F/Gas 7. Prepare a baking tray by lining it a baking parchment.
- In a large bowl add the flour, pinch of salt, and the butter cubes. Begin by rubbing the butter into the flour quickly, using your fingertips, then stir in the sugar followed by the seeds. The secret is not to handle this mixture too much otherwise you will end up with hard scones almost like rock cakes, (it’s happened to me before).
- Gradually add the milk mixture to the dry ingredients until you have a soft dough. If the dough is sticky it’s fine.
- Turn the dough onto a lightly floured surface and using a rolling pin lightly roll it out to a thickness of 1-2 cm (This is important if scones are rolled out too thin they won’t rise – again from past experience I made that mistake before).
- Use a pastry cutter and tap it sharply to stamp out the dough by pushing the cutter straight down into the dough then lift it straight out.
- Repeat the same procedure until you have cut out all the dough. I strongly advise minimal handling of this light soft dough, therefore should you wish to gently tap the dough instead of rolling out, at this point I will say it’s better.
- Arrange the scones on the prepared baking trays and brush the tops with some milk to glaze. Sprinkle with more pumpkin seeds.
- Bake for about 10-15 minutes or until the scones are well risen and golden.
- Remove from the oven and leave to cool on a wire rack.
- It is best to serve warm and as fresh as possible, spread with a generous spread of butter – but here I have served with chilli jelly.