Miss G Bakes: Here today....SCONE tomorrow! (actually s'gone already!)

Well hello, it's been a while!
I had an operation on my back a week and a half ago at very short notice and am still out of action cooking wise! However, we discovered a tub of clotted cream in the fridge yesterday (must have been brought round by one of the various visitors who have come with lovely things as neither me or the O.H. got it!). What better thing to do with clotted cream than have it on a scone we thought! So, bravely, the O.H. suggested he cook and I instruct!! Now, this would normally be a recipe for disaster in any situation but actually this time it all worked out OK!

We used a basic scone recipe from a book I've had for years.- Everyday Cookery: Baking (ISBN 1-84451-313-0)

Ingredients:
225g self raising flour
1 tsp baking powder
pinch of salt
40g butter
15g caster sugar
150 ml milk plus extra for brushing
Plain flour for dusting

If you want to, you can add 50g sultanas or chocolate chips or lemon rind as a flavour but personally I think a scone should be plain! Again, I usually omit adding salt because I use salted butter and in the past I have added up to 25g sugar for a slightly sweeter scone (any more than that and they go a bit funny!)

Step one is to sieve the flour, baking powder and salt (if using) into a bowl. We had a slight hiccup here where the O.H. used Bicarbonate of Soda by mistake, I'm not sure if this would have worked or not so we decided to start again!

The butter should then be added in cubes. You then rub together with finger tips or (as we did) mix in a mixer with a K beater until all the butter is incorporated and the mixture looks like breadcrumbs. I took a picture of the before but forgot to put the after! Sorry! But you all know what breadcrumbs look like anyway!

At this point you mix in the sugar (and other flavourings or *shuddering* raisins!). Next you add the milk. If using a mixer you want the beater running while you slowly add the milk stopping as soon as it starts to come together into one lump of dough. If mixing by hand add most of the milk, bring the dough together and add more milk IF you need to. We did not use all of the milk for this mix today.

It is CRUCIAL not to overwork the dough as this will leave you with a tough scone and nobody wants that! I limit myself to 5 turns/kneads to bring it all together and form a circle of dough on a floured surface. You then roll out the dough to about 2cm thick and cut out your rounds, placing them on a floured baking tray.

Brush each one with some milk being careful not to get any on the sides as this will stop them from rising (can't remember here I picked up that top tip but it's definitely a keeper!). Then bake your scones in the oven at 220 c for about 12-15 minutes. I check after 12 - they should be turning golden and sound slightly hollow when you tap them. Cool them on a cooling rack and then enjoy! I am not going to comment on toppings (I know this can be controversial so just go with whatever makes you happy!)