As Afternoon Tea Week approaches (August 10-16), many parents are seeking fun activities for the school holidays. This simple five-ingredient scone recipe is ideal, yielding eight servings perfect for sharing.
The recipe, from Easy Peasy Baking, requires just 200g self-raising flour, 60g chilled cubed unsalted butter, 30g caster sugar, two eggs (one for eggwash), and two tablespoons of milk. Essential equipment includes a mixing bowl, baking tray, baking parchment, rolling pin, and a 5.5cm round cutter (a glass or cup works as a substitute).
The Key to Light and Fluffy Scones
To achieve the perfect texture, it is crucial not to overwork the mixture. Overworking can spoil the results, leading to dense scones. The method involves rubbing the butter into the flour and sugar until a crumb consistency forms, then adding one egg and the milk, and bringing the mixture together just until a dough forms.
After rolling the dough to a 2cm thickness on a floured surface, cut out rounds, re-rolling offcuts to make eight total. Brush the tops with eggwash and bake at 180°C (fan) for 10-12 minutes until risen and golden. Allow to cool before serving.
A British Tradition with a Twist
Scones are a quintessentially British treat, beloved for their golden, crisp exterior and soft, crumbly interior. However, a long-standing debate persists over the correct assembly: in Devon, clotted cream is spread first, followed by jam, while in Cornwall, the order is reversed—jam first, then cream.
