I think i mentioned when i started this year of living simply, that there would be recipes to follow on the blog, that tied in with the theme of simplicity. And oh boy are there some recipes. But though they may be ‘simple’ it certainly doesn’t mean they have to be bland, not at all, and well, you know how one of things i love to do is to bake!
Well one of the easiest, yet tastiest things i like to bake are scones. They can be made sweet or savoury, but require only a few ingredients, a little time, and a hungry stomach to enjoy. I tend to multiply the ingredients by four or five and then freeze batches of them in freezer bags – they do freeze very well indeed.
Here is the recipe that i used to make rich sultana scones…they are a big hit with my family and are best enjoyed with butter and jam or fresh cream and jam.
The Best Fool-Proof Scone Recipe Ever! (Makes 8-10 scones)
- 8 ounces of Self-Raising Flour
- 2 ounces of butter or margarine
- 1 ounce of sugar
- 1 medium egg
- 1 quarter of a pint of milk or cream
- 2 ounces of sultanas, weighed and then soaked until softened, in enough hot water to cover them
- a pinch of salt
- Heat the oven to 220 degrees or gas mark 7.
- In a bowl, mix the flour, sugar and salt.
- With your hands, rub the butter/margarine into the dry mixture.
- Add the softened sultanas to the mixture.
- In a small bowl, break the egg into the milk and whisk lightly.
- Add the whisked milk and egg to the mixture and stir until a stiff dough is formed.
- Try to be gentle…the lighter you treat the mixture, the lighter the finished product will be.
- Place your dough on a floured surface and with a floured rolling pin, roll out your dough to a thickness of at least 1/2 or 3/4 of an inch.
- Now it is time to cut out the rounds. You can use any cutter for the job, personally i prefer to use a tall glass beaker with a diameter of about 2 and a 1/2 inches – because everything is floury the mixture never sticks to the glass and always releases the rounds very easily.
- When all your rounds are cut, place them onto a baking sheet. I use a silicone sheet or baking paper, but alternatively you can use a greased baking tray.
- Now with a pastry brush or a digit, brush a little milk/egg on to the tops of the scone dough.
- Place the rounds in a preheated oven for approximately 15 minutes until golden in colour, or as the images shown here.