Scones (The Perfect Afternoon Tea Treat) - Charlotte's Lively Kitchen

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

If you're making fruit scones then put the raisins (100g) and water (100ml) into a bowl and leave to soak for 20 minutes - soaking the fruit helps to prevent it burning during cooking.

Step 2

After 20 minutes, drain the water from the raisins and put the raisins to one side until needed.

Step 3

Pre-heat the oven to 220ºC/200ºC fan.

Step 4

Lightly grease a baking tray with butter (if you're using a silicon baking sheet this isn't necessary)

Step 5

Put the self-raising flour (500g) into a large bowl. Cut the butter (100g) into cubes, and add it to the flour.

Step 6

Gently rub the butter into the flour using your fingertips, until it is the consistency of breadcrumbs.

Step 7

Add the caster sugar (60g), baking powder (1 tsp), salt (½ tsp) and raisins (if using) and mix to combine - Sprinkle the salt and baking powder across the top of the flour/butter mix rather than putting it in one place as this will help ensure that it's evenly distributed.

Step 8

Make a well in the centre and add the full-fat milk (275ml) - I like to keep a tablespoon or two back to add at the end to help collect up any stray bit of flour.

Step 9

With as little action as possible, mix the milk into the dry using your hands until it has come together into a ball of dough. If there's any flour left in the bottom, add a touch more milk to help collect it up - your dough should be slightly sticky, but not too sloppy.

Step 10

Place the dough on a work surface and pat it flat to a thickness of about 1½ inches (don't use a rolling pin). Use the cutter to cut circles and place them on a baking tray. After the first set, quickly ball up the dough, pat flat, and repeat until you have used up all of the dough.

Step 11

Glaze each scone with a little milk and place into the oven for 12-15 minutes until they are cooked (I tap them to see if they sound hollow as you do with bread, or if I've got a little leftover dough, I'll put that in the oven with the scones and use it as a test to see if they're done).

Step 12

Once cooked, remove from the oven and leave to cool on a cooling rack.

Step 13

Serve with butter, jam and clotted cream.

Step 14

NOTES