With most people’s Mother’s Day plans cancelled, why not make afternoon tea for someone special at home. This recipe uses store cupboard ingredients and only takes half an hour from start to finish.
Rubbing in, Weights and measures, Glazing, Baking
By: Chloe Coker
This is an easy to make store cupboard recipe that only takes 30 minutes from start to finish. Make sweet scones or try making savoury scones with cheese and herbs.
- 225g self raising flour (or use 225g plain flour and add 1 tsp baking powder)
- 55g butter, diced
- 120ml milk
- optional: 1 tbsp caster sugar
- optional: handful sultanas/raisins
For Cheese Scones replace the sugar and dried fruit with
- Grated Cheese Handful
- 1 tbsp chopped chives / spring onions
Preheat the oven to 200*c and line a baking sheet with baking paper
Place the flour and butter in a bowl and rub in using your finger tips until the mixture reaches a breadcrumb consistency and there are no lumps of butter. Stir in the sugar and dried fruit or grated cheese and herbs/spring onions
Add most of the milk (keeping back about 1 tbsp full) and stir together. The mixture will be quite sticky. Bring it together with your hands but don’t knead it too much.
Tip the dough onto a lightly floured surface and push down with your hands until it is 2.5cm/1 inch thick (don’t use a rolling pin). Take a cutter (or if you don’t have a cutter use an upturned glass), dip it in flour to stop it sticking and cut out the scones. Scrunch up any leftover dough, flatten it and cut out more scones
Arrange the scones on a baking sheet. Brush them with the remaining milk then bake in the oven for 10-12 minutes. Cool on a rack and serve with jam and cream or soup for savoury scones
Tips, Tricks and Teaching Info
Use your finger tips to rub in so that the mixture does not get warm.
No need to roll out your dough
Handle your dough lightly. Just pat it down and when you cut out your scones don’t twist the cutter. Dip the cutter in flour to stop it sticking
A glaze gives a nice finish to your bake. We use milk here. The other common glazes are whole egg or egg white, which give a shinier finish
Now that you can rub in you can also make
crumble, shortcrust pastry and dumplings