I’ve made these scones three times in as many weeks. It’s becoming a bit of a problem. So much so that I can’t remember a time in my life when I’ve finished a jar of jam before it started to go mouldy but I’m currently half way through jar number two for 2017!
I’m copying the recipe here, because every so often I come across a recipe which I’ve enjoyed in the past only to find that BBC Good Food don’t have the licence for it anymore!
Classic Scones, makes 8
- 350g self raising flour
- 1/4 tsp salt
- 1 tsp baking powder
- 85g butter, chilled and cubed
- 2 tbsp sugar
- 175ml milk
- 1 tsp vanilla extract
- Squeeze of lemon juice
Heat the oven to 200 celsius (fan)
Mix flour, baking powder and salt. Rub the butter into the mix until it resembles breadcrumbs. Stir in sugar.
Heat milk until slightly warm. Add a squeeze of lemon and vanilla, stir.
Make a well in the dry mix and add wet ingredients. Mix with a knife until it comes together. Flour a work surface and tip the dough out.
Fold gently a couple of times to smooth out the dough and pat out to a depth of 4cm.
Cut into scones using a 5cm cutter.
I bake mine for 15 minutes and don’t bother with a glaze like they suggest. I just can’t bring myself to waste almost a whole egg, the scones don’t suffer for it. The recipe also calls for 3 tbsp of sugar but 2 is enough for me. Also, I accidentally squeezed too much lemon into my first attempt and make paneer rather than buttermilk. It turns out, four or five drops of juice will suffice. Semi skimmed and whole milk have both been equally tasty.
I’ve found a recipe that uses double cream instead of regular milk. I’m not sure I can allow myself to try that one out because it just sounds too good!