Scones! Who doesn’t like a scone? We love em!

These cheeky little scones are super simple to make and perfect for a rainy day when you can’t get outside. They are even better though when the sun is out and you can enjoy with friends with thick cream and your favourite jam!

Do you remember when scones were all the rage?  It seemed that as a child scones were everywhere, perhaps it was because there were more tea shops around then and now it’s all coffee shops with gargantuan coffee cakes replacing our humble but tasty scone!

Lets bring things back people, lets make scones the heroic centre of the lunchtime treat once more. Ok, slightly over the top but the little scone has been pushed back to the end of the queue but these little gems are so easy to make. Great if you want to spend time in the kitchen with little ankle biters!

Ingredients

  • 220g self-raising flour
  • 1 tsp baking powder
  • 50g butter (chopped into small pieces)
  • 1 egg
  • 100ml milk
  • 1 pinch of salt
  • jam (your choice of flavour)
  • double cream

Method

Heat the oven to 220 degrees (200 for fan assisted)

Sift the flour and baking powder together with a pinch of salt. Add in the butter and rub together with your finger tips. Don’t overwork the mixture as the butter will melt, you’re looking for a crumbly mix with large pieces.

Crack the egg into a measuring jug and add the milk. You want to make up to 150ml of liquid so add more milk if required.

Mix together with a fork.

Add the egg mix to the dry ingredients and use a knife to ‘chop’ the ingredients together. The mixture should be soft rather than sticky.

Turn this out to a floured surface and knead for a minute. Then roll out thinly but no thinner than 1 cm.

Cut out the scones using a 5cm cutting ring (or you can use the rim of a wine glass! – dip it in flour first though)

Arrange on a clean baking sheet and dust with a little flour.

Cook for 10-12 minutes or until they have doubled in height.

Once cooked, slice each scone in half and top with the cream and jam (or is it jam and cream, we can never be sure!)

Serve and enjoy