Friday 4pm calls for afternoon tea with the perfect homemade scones.
Scones are a must for afternoon tea and I love mine with a spread of butter, dollop of strawberry jam and the fluffiest whipped cream which is served along with a cup of English tea.
There is only one scone recipe which has been baked in my kitchen.
Picture Credit: Tasneem Patel
Recipe Credit: BBC Food
225g self raising flour
pinch of salt
25g caster sugar
1 free-range egg, beaten, to glaze (alternatively use a little milk)
1. Heat the oven to 220C Lightly grease a baking sheet.
2. Mix together the flour and salt and rub in the butter.
3. Stir in the sugar and then the milk to get a soft dough.
4. Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm thick. Use a 5cm cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
5. Brush the tops of the scones with the beaten egg. Bake for 12-15 minutes until well risen and golden.
6. Cool on a wire rack and serve with butter and good jam and maybe some clotted cream.