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Sunday, 30 June 2013

CookingBaking Challenge - Session 1 - Simon


225g/8oz self raising flour
pinch of salt
55g/2oz butter
25g/1oz caster sugar
150ml/5fl oz milk
1 free-range egg, beaten, to glaze (alternatively use a little milk)

Preparation method

Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.
Mix together the flour and salt and rub in the butter.
Stir in the sugar and then the milk to get a soft dough.
Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
Brush the tops of the scones with the beaten egg. Bake for 12-15 minutes until well risen and golden. Glazing with egg wash
Cool on a wire rack and serve with butter and good jam and maybe some clotted cream.

I used whipped double cream with about a teaspoon of icing sugar as I could not find any clotted cream over here in Ireland. If clotted cream is available go for it otherwise use cream. The scones were actually very good. Perfect size, moist and melted in the mouth. They were indeed LUSH!
One can also use the recipe to make fruit scones by adding said fruit of preference to them.

Perfect to serve with tea or PIMMS (the drink not the biscuit!)

Just a quick tip that Simon gave me for those who would not have self-raising flour: use normal flour and add 1/2 to 1 tea spoon of baking powder.

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