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    Sweet and Savoury Home-made Scones

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    Sweet and Savoury Home-made Scones

    Scones are an essential part of a proper English tea. There are two things about them which matter a lot. They must be very fresh and they must be served with good accompaniments. For me that means very good jam, preferably strawberry, raspberry or plum and plenty of clotted cream. Whipped cream is just not quite the same. For a change, try my savoury version. Cheese and onion is a classic pairing and the salad onions look lovely.

    Makes: about 10

    Ingredients

    • 250g plain flour
    • 1/2 tsp salt
    • 2 tsp baking powder
    • 50g butter, diced
    • 50ml milk (approx)
    • Beaten egg, to glaze

    Method

    1. Place a baking sheet in the oven and preheat to 200°C, gas mark 6.
    2. Sift the flour, salt and baking powder together in a bowl, then rub in the butter until the mixture resembles fine breadcrumbs.
    3. Using your hand, stir in enough milk to make a fairly soft dough. Turn the dough on to a lightly floured surface and knead very briefly and lightly to remove any cracks. Roll out lightly to about 2cm thick and cut into 8-10 rounds with a 5cm plain cutter. Lightly flour the cutter and don't twist but push straight down.
    4. Transfer the scones to the hot baking sheet and brush lightly with beaten egg. Bake for 12-15 minutes or until golden brown and well risen. Leave to cool on a wire rack.

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