This recipe is one of the simplest ones you will find on this blog. It’s perfect for those of you who do not class yourself as a ‘baker’, or those who are even too lazy to bake! I love this recipe because it only requires four ingredients and none of them need to be weighed…
Pinch of salt
Baking Butter (Use Stork butter if it is accessible to you or any unsalted butter)
Pre-heat the oven to 200°c/Gas Mark 6 and grease a wide baking tray with butter.
Pour the flour into a mixing bowl, (I usually use half a 1kg bag if I have a few mouths to feed), and add the pinch of salt. (Make sure that it is a pinch, otherwise it will be too salty). Add a generous amount of milk to the flour and stir using a wooden spoon. The mixture should not be too wet, neither too dry. Add more flour if the mixture is too wet, or more milk if the mixture is dry. Add a few tablespoons of butter to the flour, and using your fingertips dissolve the butter into the flour. The mixture should have a slight yellow colour, but if it is still white from the flour then add more butter.
Ensure that the mixture is not too sticky, but should have a dough-like feel. Form the mixture into small balls, and pack them side-by-side in the baking tray. (Tip #1: the scones will expand so make sure there is no space in between them, so that they keep their shape. Tip #2: You can use pastry/cookie cutters to give the scones the ‘professional look’)
Bake for 30-40mins or until completely cooked inside. You will know if they are cooked when the inside is no longer wet. (Tip #3: Use a pastry brush to baste the tops and sides of the scones with milk 5mins before taking them out of the oven. This will add a golden brown colour.)
Serve with Clotted cream, strawberry jam and a side of strawberries. Perfect for a heavy breakfast, tea parties or an afternoon snack.