A Recipes4us Production
An easy to make traditional plain
scone recipe perfect for an English "Cream Tea"
Makes 9 Cold Vegetarian Baked Fayre Pastries Teatime Baked Fayre
Eggless Britain Europe
225g/8oz Self Raising Flour
¼ teasp Salt
50g/2oz Butter or Margarine, cubed
Beaten Egg or milk to glaze
Jam and butter, whipped or Clotted Cream to serve
1. Preheat the oven to 220C, 425F, Gas mark 7 and line a baking sheet with
parchment or baking paper. Alternatively, lightly grease the baking sheet.
2. Place the flour and salt into a mixing bowl, add the butter and rub in with
with your fingertips until the mixture looks like fine breadcrumbs.
3. Stir in the sugar then add half the milk stirring well with a knife until the
mixture begins to stick together. Add more of the milk, a little at a time then collect the mixture together
with your hand to form a smooth,
fairly soft dough. Do not knead.
4. Turn it on to a lightly floured board, form into a round flat shape about
2.5cm/1 inche thick then cut out 5cm/2inch rounds using a straight-sided
or fluted pastry cutter. Place the scones on the lined baking tray spacing well
apart and brush the tops
with a little milk or beaten egg.
5. Bake towards the top of the oven for 10 - 12 minutes, until golden and well
risen. Cool on a wire rack.
6. To serve - cut the scones in half horizontally and fill with Jam and butter
These are often served as part of a traditional English Cream Tea.
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