These English treats are perfect for the Jubilee weekend - whether you're having friends and family over for afternoon tea, or having a party with a finger food buffet. I got this recipe from Lisa Faulkner's book again (I love it, I get so many recipes from there!) and they tasted yummy. However, I was cooking in a student kitchen with no mixing bowls, no scales, no sieve, and no rolling pin... You can imagine the dilemma of guessing the quantities and using a tall drinking glass to roll out the dough and cut out the round shapes. As a result of all the chaos, they didn't seem to rise well like scones usually would (only a few worked out okay) and I also forgot to brush them with milk, and I cooked them slightly too long... This meant that they were quite dense and crunchy, almost like biscuits! Delicious biscuits, nonetheless, especially with jam. I'm going to make these again soon when I'm home so I can get them right, and have them with clotted cream as well as jam. I'm sure this recipe will work perfectly well for you though, so give it a try!
- 375g self-raising flour, plus extra for dusting
- 1 tsp salt
- 2 tsp baking powder
- 2 tbsp caster sugar
- 75g cold butter, cubed, plus extra for greasing
- 175ml milk, plus extra for brushing
- raspberry or strawberry jam, to serve
- clotted cream, to serve
1. Preheat the oven to 200 degrees / gas mark 6 and grease a baking tray.
2. Sieve the flour, salt and baking powder together into a mixing bowl and add the sugar and butter. Rub together with your fingertips until the mixture resembles breadcrumbs.
3. Mix in the milk to make a dough, and knead a little until it becomes smooth.
4. Roll the dough out onto lightly floured surface to about 1cm thick and cut about sixteen 5-6cm rounds.
Put the dough circles onto the greased baking tray and brush with a little milk.
5. Bake in the oven for about 10 minutes, or until risen and golden.
6. Serve warm or cold with clotted cream and jam!