As Afternoon Tea Week approaches (August 10-16), many parents are looking for activities to enjoy with their children during the school summer holiday. This simple scone recipe from Easy Peasy Baking requires just five ingredients and makes eight scones, ideal for sharing with family and friends.
Key to perfect scones
The crucial step is to avoid overworking the dough. The recipe advises bringing the ingredients together until just combined, being careful not to overmix. This helps achieve light and fluffy scones, golden on the outside and soft and crumbly on the inside.
Classic British treat
Scones are a staple of traditional afternoon tea and are enjoyed across the UK and worldwide. The recipe also touches on the age-old debate of how to assemble a scone: in Devon, clotted cream is spread first, followed by jam, while in Cornwall, jam comes first, then clotted cream.
Ingredients and method
To make these scones, you will need 200g self-raising flour, 60g unsalted butter (chilled and cubed), 30g caster sugar, two eggs (one for egg wash), and two tablespoons of milk. Equipment includes a mixing bowl, baking tray, baking parchment, rolling pin, and a 5.5cm round cutter (or a glass or cup).
Preheat the oven to 180°C (fan) and line a baking tray with parchment. In a mixing bowl, combine the flour and sugar, then rub in the butter cubes with your fingers until the mixture resembles crumbs. Make a well in the centre, add one egg and the milk, and bring together until just combined into a dough.
Tip the dough onto a lightly floured surface and roll to 2cm thickness. Cut out rounds, re-rolling offcuts until you have eight. Place on the tray, brush the tops with egg wash, and bake for 10-12 minutes until risen and golden. Allow to cool before serving with jam and clotted cream.
