MOTHERS DAY SCONES By Debbie Dickinson
Wake mum up to a freshly baked batch of Scones this Mother’s Day! These take less than 10 mins to prepare, just 10 mins to bake, are a lot easier than you think - and they are delicious!!! As always with my recipes, try adding different flavours – herbs/ spices or, in this case, dried fruit or chocolate chips? The secret to fabulous scones is to not ‘overmix’ – just do enough and no more! What you need: 200g Self Raising Flour 50g Unsalted Butter 25g Caster Sugar 100ml Milk Optional flavours – herbs/spices/ cheese/dried fruit/chocolate chips
Combine together the self-raising flour with a pinch of salt and rub in the unsalted butter using just your fingertips. If you grate the butter or cut into tiny cubes it’s much easier. Yo u w i l l e n d u p w i t h a fi n e breadcrumb texture.
The scones can be eaten warm or left to cool completely. We like to pull them in half and serve Stir in the caster sugar. with jam and cream (which you put Slowly mix in the milk until the mix on first is up to you!!!) comes together as a dough. Enjoy xxx Add any additional flavours now. Tip on to a lightly floured work surface and press the mixture gently until it becomes flat and about 2cm thick.
Use cutters to cut out your scones – I prefer quite small round cutters. Squeeze any leftover dough back together, flatten again, and cut out What to do: more scones until all the dough has Preheat your oven to 190°C Fan/ been used. and grease or lightly flour a baking sheet. Brush the top of the scones with a
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little milk or beaten egg. Bake in the hot oven for approx. 10 minutes until golden brown and the scones have risen nicely.
