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300g essential Waitrose Self Raising White Flour
75g butter, cold and cut into cubes
50g caster sugar
Butter, to serve
Strawberry conserve, to serve
Whipped or clotted cream, to serve
1. Preheat the oven to 200°C, gas mark 6. Place the flour in a mixing bowl and stir in the cubes of butter, then rub it in, using your fingertips, until the mixture resembles fine breadcrumbs. Lift the mixture to incorporate air and keep it light.
2. Stir in the sugar, then pour in the milk and mix with a round-bladed knife to make a soft dough. When the mixture forms a rough ball, place on a work surface that has been lightly dusted with flour.
3. Knead the dough briefly to smooth out the cracks, taking care not to overwork it or your scones will not rise so well. Roll out to about 1½–2cm thick and cut into rounds using a 6cm pastry cutter. Gather up the scraps of dough, knead briefly, roll out again and cut out further scones.
4. Arrange the scones on a baking sheet. Bake for 10–12 minutes, until they have risen and are golden brown. Transfer to a cooling rack.
5. Serve warm or cold. Split the scones, spread with butter and strawberry conserve and top with whipped or clotted double cream.
• If you want a light shine, brush with a little milk and sprinkle with caster sugar. For a high glaze, brush the tops with a beaten egg.
• To make savoury cheese scones: Omit the sugar and stir in 75g grated mature cheddar instead. Add 1 tsp mustard with the milk. Brush the tops of the scones with milk and sprinkle with a little more grated cheese before baking
Typical values per serving:
|Salt||0.5g per serving for 8|
This recipe was first published in April 2013.