The traditional Devonshire tea of scones with jam and cream were very special, these ones have my just made plum jam.
or maybe something savoury such as these cheese and onion scones. Good for brunch or with hot soup for lunch.
The secret to a good scone is a soft dough and to not knead it.
It is better to have a slightly sticky dough than one that is dry. If a bit sticky use plenty of flour on the bench when kneading the dough
Turn the dough onto the bench, and knead about six to eight time until it just comes together.
Pat the dough out withyour hands until it is about two centimetres thick, never use a rolling pin.
A hot oven is essential.
Use some cream or sour cream in with the milk for a richer and more tender dough.
The flavour can be varied by adding ingredients to flour before making it into the dough.
2 tablespoons butter, margarine or dairy blend
2 cups self raising flour
¼ teaspoon salt
1 cup (250ml) milk
Set oven at 220C
Rub butter into flour and salt, using fingertips or the food processor
Mix into a soft dough using most of the milk. Add a little more of the milk if required.
Turn onto a lightly floured board and knead for a short time, until smooth.
Roll out 2 cm thick and cut into 12 shapes using a 6 cm round cutter or a knife.
Arrange on oven tray and glaze tops with milk
Bake at 220 deg C for 5 minutes, turn oven down to 200 deg C minutes and bake a further 8 -10 or until golden brown.
To test: sides of scone should be set and a scone will sound hollow if tapped on the bottom
Wrap in a clean teatowel and allow to cool or cool on cake rack.
break scones in half, butter or top with jam and cream.