A Little Drizzle and English Scones

I woke up this morning to a different feel to the day. It felt colder and damp.. like there was rain in the air

Sure enough.. mid morning it started to drizzle.. it only lasted about ten minutes... but both the garden and I appreciated it

As much as I was enjoying watching this very light drizzle I had baking to do...

Well I had made the jam so I had to make some scones to serve it on..

This really is my favourite scone recipe.. quick and easy.. light and springy... not too sweet and absolutely lush. Serve with a spread of butter... or like me.. with jam and a dollop of whipped cream

English Scones

500g/1lb 1oz strong white flour, plus a little extra for rolling out
80g/3oz softened butter, plus a little extra to grease the baking tray
80g/3oz caster sugar
2 eggs
5 tsp baking powder
250ml/8½fl oz milk
1 egg, beaten with a little salt (for glazing)
To serve:

butter
good-quality jam
clotted cream

• Preheat the oven to 220C (200C fan assisted)/425F/Gas 7.
• Lightly grease a baking tray with butter and line it with baking or silicone paper (not greaseproof).
• Sift 450g/15½oz of the flour into a large bowl and add the butter. 
• Rub the flour and butter together with your fingers to create a breadcrumb-like mixture.
• Add the sugar, eggs and baking powder and use a wooden spoon to turn the mixture gently. 
• Add half of the milk and keep turning the mixture gently to combine. 
• Add the remaining milk a little at a time.. you may not need to add it all
• Bring everything together to form a very soft, wet dough.
• Sprinkle most of the remaining flour onto a clean work surface. 
• Tip the soft dough out onto the work surface and sprinkle the rest of the flour on top. 
• The mixture will be wet and sticky.
• Use your hands to fold the dough in half, then turn the dough 90 degrees and repeat.  
• Do this a few times until you’ve formed a smooth dough. 
• If the mixture becomes too sticky use some extra flour to coat the mixture or your hands to make it more manageable. 
• Be careful not to overwork your dough.

• Sprinkle flour onto the work surface
• Use a rolling pin to gently roll out dough until it’s about 2.5cm/1in thick. 
• Let the dough relax for a couple of minutes
• Using a pastry cutter dipped in flour stamp out rounds from the pastry.. dont twist!
• Place them onto the baking tray. 
• You can re-work and re-roll the dough to cut out the remaining rounds.
• Re working too much will result in scones not being as fluffy.

• Place the scones on the baking tray
• Put in the fridge for 10 minutes to let the baking powder work. 
• Use a pastry brush to carefully glaze the tops with the beaten egg and salt mixture. 
• Bake the scones in the middle of the oven for 15 minutes, or until the scones are risen and golden-brown.

Leave the scones to cool, then split in half and add butter, jam and clotted cream to serve.

Love and Hugs

Phoebe x