Sweet scones for Wimbledon

8 Jul

So, rain delayed play in the Federer v Murray final this afternoon. And I decided it was probably a good time to make some scones, so there would be scones and strawberry jam with a nice cup of Earl Grey tea to help us get through to the end of the game.

Apologies that this is partially metric and partially old school. But it’s just how it is.

Sweet scones

  • 300g plain flour
  • 1 heaped tsp baking powder
  • 2oz cold butter
  • 1 egg
  • 130ml milk
  • another egg and a slurp of milk to make an eggwash
  • a couple of TBsps granulated sugar
Preheat oven to Gas Mark 9, or as hot as you can get in whatever oven you own
  1. Sift the flour and baking powder together in a nice big wide bowl
  2. Cut the cold butter into it, in wee chunks
  3. Using your fingertips, rub the butter into the flour till it resembles sand. As you rub in the butter lift the mixture up high, and let it fall through your fingers, getting lots of air into the mixture
  4. Now make a well in the centre of the mixture
  5. In a separate bowl, whisk together the egg and the milk, then pour the combined mixture into the well 
  6. Now you’re going to get your hands dirty. Make your fingers ‘stiff’ so your hand is like a wee shovel and use your hand to quickly mix all the ingredients together
  7. Once they are all combined stop mixing and go and wash and dry your hands
  8. Sprinkle flour on a board, and tip out the scone dough
  9. With your hands bring the dough together into a neat round, about 1.5″ thick
  10. Use a cutter to cut into rounds and set aside
  11. Whisk together the egg and milk for the egg wash and put the sugar in a bowl
  12. Brush the eggwash on each scone and then dip their tops into the sugar to give them a scrunchy sugary top
  13. Place spaced a wee bit apart on a baking sheet 
  14. Bake for 10 – 12 minutes
Eat warm with butter and homemade strawberry jam. Or that tasty gooseberry and elderflower jam I made last weekend… Or clotted cream and blackcurrant jelly. Or rhubarb compote with whisked cream. Or perhaps some lemon curd and a mini scoop of vanilla icecream.
And if you don’t eat them all straight way then pop them in the freezer. They’ll only need about 20 – 40seconds in the microwave to defrost and reheat them. Delumptious.

One Response to “Sweet scones for Wimbledon”

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  1. Find a recipe… | Shewolfinthevalley - November 9, 2014

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