Scone With The Wind

Whether you pronounce it SCone or scONe, we can all agree that scones are a massive part of British culture. The very first scones were triangular, yet we Brits today now enjoy that iconic golden-brown rounder shape. There is great controversy as to whether scones are meant to be enjoyed jam before cream, or cream before jam. However, I think we can all agree that people who put the two halves of scones and eat them like a sandwich are absolute freaks. Scones are really super easy to make! I like coconut in mine, however you can replace this with currents or anything else you fancy.

Ingredients:

350g self-raising flour

85g butter

pinch of salt

1tsp baking powder

150ml milk

1tsp vanilla essence (optional- replace with Elderflower cordial or lemon juice)

1 cup desiccated coconut (optional- replace with 1 cup currents)

1 egg

Jam

Clotted Cream

Method:

  1. Add the flour, salt and baking powder into a bowl and mix.
  2. Add the room-temperature butter to the mixture and rub in with fingers until it looks like breadcrumbs. Stir in the sugar.
  3. Combine the milk, vanilla essence and coconut. Bit by bit add and mix it into the dry mixture.
  4. Scatter a work surface with flour and knead//fold the mix. It should be flattened out to around 4cm thick.
  5. Use some kind of cutter (around 5cm) and cut out the scones. Add to baking tray.
  6. Whisk the egg and then brush it onto the scones. This will give them a lovely shiny look.
  7. Bake in an oven at 200C for around 10-12 minutes. Serve with jam and clotted cream and enjoy!

I really do hope you like this recipe. Feel free to experiment with different flavours in order to find your perfect scone!

Lots of love, Evie x

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