You just can’t beat a good warm scone with some jam can you? Sometimes the best recipes are the simplest and the reliable ones you go to time and again.
A few years ago I tried to find the Avoca scones recipe then messed around with it till I had them exactly how I wanted – and this is the result!
450g Self Raising Flour
Pinch of baking powder
Pinch of salt
50g of caster sugar
1 egg lightly beaten
50ml of double cream
150ml of milk
1 egg beaten with 1tbsp of water to glaze
You will need a couple of baking trays lined with baking paper and also a scone cutter (or I sometimes just use the top of a glass)
1. Preheat the oven to 180C or about 160 for a fan oven.
2. Sieve your flour and baking powder into your mixing bowl then add your salt and sugar.
3. Using your fingertips rub in the butter until the mix resembles breadcrumbs. I hate this part, messy!! If you are adding in dry fruit do it now, not when the mixture is wet!.
4. Add the egg cream and enough milk to moisten, you may not need the full 150ml but roughly that amount.
Mix well until you have a soft dough then turn out onto a floured surface.
5. Roll lightly until to 1.5 inch thickness, if you roll too much you’ll end up with very flat scones!
Cut out with cutter.
6. Transfer to your baking tray and glaze. Bake for 15 – 20 mins.
Once cooked they may look similar to this and are delicious served warm with jam or nutella!