It was our birthday on Saturday (we being me and my twin). It felt a bit wrong to make myself a birthday cake, so I made scones instead. They are really quite easy to make and very satisfying. Don’t be afraid of over kneading the dough, you want to make it nice and smooth. I used an 8cm round cutter, to make proper big scones! Be careful not to twist the cutter when you bring it up from the dough as this can cause part of the scone not to rise.
Obviously, enjoy these with strawberry jam, clotted cream and a nice cup of tea.
Ingredients, Makes about 18 700g self raising flour 1 rounded tsp salt 2 rounded tsp sugar 2 rounded tsp baking powder 2 eggs 2 tablespoons sunflower oil 425ml milk
Sieve the dry ingredients into a mixing bowl. Beat together the eggs and oil in a jug and make up to 1 pint (600ml) with milk. Make a well in the centre of the dry ingredients and slowly stir the egg mixture into it. Knead the sticky mixture then pat out on a floured surface abou 1inch (2.5cm) thick. I actually rolled mine out gently with a rolling pin.
Cut out the scones with an 8cm round cutter. Place on baking trays and bake at 220°C (200°C fan oven).
Best eaten the same day, with an unhealthy amount of clotted cream, but can be frozen.