Here today, Scone tomorrow

When you think of England you think of; tea, strawberries and Scones. Well, I do anyway. Usually this would be a Summer combination but I could eat scones all year round. Especially when they're doused in clotted cream! So on that premise, Winter or not, scones are acceptable! 

This was my second attempt at making the little beauts (my first was a terrible shame), and I have to say I was most impressed!

It's not an exciting recipe, but you can obviously jazz it up if you wish. 

What you'll need:

-225g self-raising flour

-pinch of salt

-55g of butter

-25g caster sugar

-150ml milk

-1 beaten egg

The baking:

-Pre-heat the oven to 220c / 425f / gas mark 7 & grease a baking tray

-Mix the flour sand salt together, add the butter and rub together

-Stir in the sugar and add the milk; mix into a soft dough

-On a floured surface (don't want anything sticking) roll out the dough so it's still pretty thick, and use a small cutter to cut out the rounds. Repeat until it's all gone. 

-Smother the tops with the egg, then pop them in the oven

-Bake for approx.15mins; or until golden brown and risen. 

They're best enjoyed when still warm with lashings of cream and jam.