550g self raising flour
50g caster sugar
small amount of milk
optional: 2 x handfuls of sultanas|cherries|cranberries|chocolate chips
Quintessentially British, these scones are a fitting tribute to honour the many heroes of both past & indeed present that gave & continue to give their lives so freely to the benefit of others.
These scones are so simple to make, they are a Victory for Effortless baking!!
All you need is a bowl & the oven. If you don't have a rolling pin or cutter, simply press the dough out with the heal of your hand & slice to size with a knife. You will delight in exactly the same tasty results!
For an extra fluffy scone, sift the flour, sugar & salt into a bowl to incorporate extra air.
Cub the butter & rub into the flour mixture using your fingers until it resembles fine breadcrumbs.
If adding any fruit or flavours to your scone, add them to the bowl at this stage. Try adding 2 tsp of ground cinnamon if adding cherries or a little orange zest if adding chocolate chips.
Make a well in the centre of the flour mixture & pour in the beaten eggs.
Using a knife, bring all the ingredients together adding a little milk at a time until everything comes together with your hands.
Turn on to a lightly floured surface & roll out to a depth of around 3-4cm.
Use a cutter to cut out as many scones as possible before remoulding the remaining mixture together & repeating.
Brush the top of your scones with a little milk or egg for a nice glazed finish.
Place on a baking tray & bake at 200 for 10-12 minutes. Depending on size this could take a little longer. The scones are cooked when lightly coloured & sound hollow to the tap on the base of the scone.
Leave to cool before serving with butter, jam, cream or all of the above!!