Soft and fluffy on the inside and crisp and light on the outside. What could be more quintessentially English than scones. Eat them as soon as they are baked, still warm form the oven, with clotted cream if you can get it or whipped cream with a little icing sugar and vanilla if you can’t. We love them for a really indulgent breakfast.
Makes: around 12
225g self raising flour
1 and a half tbsp caster sugar
40g clover (or similar butter spread)
150 ml milk
Pre heat the oven to 200c fan.
Place the flour and sugar in a bowl, add the butter and rub in until the mixture resembles bread crumbs. Add the milk a little a time, stirring in with a small palate knife or similar. When you have all the milk in and formed a rough dough, tip it onto a floured work surface and knead gently to bring it all together. Form it into a round and roll out gently till it is about 3 cm thick. Cut out s many rounds as you can using a 5cm fluted cutter (make sure you don’t twist the cutter of the scones will be a funny shape). Re roll the remaining dough and carry on until it is all used up. Place the scones on a baking sheet lined with non stick liner.
Pop them in the oven for 12 minutes, they should be well risen and golden. Serve warm with cream and raspberry jam.