There is nothing more enjoyable after a long hard day , than to curl up on the sofa with a nice cup of tea and to bite into a freshly made scone, lavishly buttered and covered in home- made jam.
Absolute heaven!
Baking scones is a piece of cake- it's super easy . Have a go! It's best when you bake and eat them the same day (and with the recipe here below you probably won't have any left for the next day anyway! )..These are guaranteed fail-safe.Perfect for a rainy dark afternoon by a lovely open fire.
Ingredients:
120 gr raisins
2 cups of cold tea.
450 gr self-raising flour
2 teaspoons baking powder
120 gr butter
salt
2 large eggs
5 tablespoons milk
home-made jam ( see recipe page )
clotted cream or - if you cannot get this- butter.
How to make the scones:
Soak the raisins in the cold tea.Put the flour, baking powder and butter in a bowl and rub them together till they resemble bread-crumbs.Beat the eggs and milk with a whisk in a separate, second bowl, drain the raisins, and add them to the eggs and milk. Add the eggy mixture to the flour mixture .Add a pinch of salt.
Preheat the oven to 200 degrees Centigrade.Butter an oven-tray and sift a fine layer of flour in it- a fine dusting will do.
Stir the egg and flour mixture well, till it becomes a soft dough. Roll the dough out on a floured work-space like your kitchen table- it should be about 2 centimeters thick.Use a glass or cup to cut out 10 circles , brush the top of the scones with a bit of milk, and bake in the pre-heated oven for about 12 minutes.
Let them cool down a bit, then cut across the middle, put some home-made jam on the scone, then on top of that some clotted cream.
If you have no clotted cream, butter the scones, then put a dollop of home-made jam on them.
Absolute heaven!
Ingredients:
120 gr raisins
2 cups of cold tea.
450 gr self-raising flour
2 teaspoons baking powder
120 gr butter
salt
2 large eggs
5 tablespoons milk
home-made jam ( see recipe page )
clotted cream or - if you cannot get this- butter.
How to make the scones:
Soak the raisins in the cold tea.Put the flour, baking powder and butter in a bowl and rub them together till they resemble bread-crumbs.Beat the eggs and milk with a whisk in a separate, second bowl, drain the raisins, and add them to the eggs and milk. Add the eggy mixture to the flour mixture .Add a pinch of salt.
Preheat the oven to 200 degrees Centigrade.Butter an oven-tray and sift a fine layer of flour in it- a fine dusting will do.
Stir the egg and flour mixture well, till it becomes a soft dough. Roll the dough out on a floured work-space like your kitchen table- it should be about 2 centimeters thick.Use a glass or cup to cut out 10 circles , brush the top of the scones with a bit of milk, and bake in the pre-heated oven for about 12 minutes.
Let them cool down a bit, then cut across the middle, put some home-made jam on the scone, then on top of that some clotted cream.
If you have no clotted cream, butter the scones, then put a dollop of home-made jam on them.
Eat and enjoy !!! A quick and easy recipe so you can get baking this weekend!
Have a great weekend.
XOXO
Bea
7 comments:
My husband's family moved to Canada. Their original origin was Wales, his g grandmother made the best scones for us when we came to visit!
Oh, how I miss her and her scones.
L.
I love scone with home made jam! YUMMY!
Hi Bea,
Thank you, yes, this is exactly right! And I must say the scones with clotted cream look just scrumptious! I hope to have you join me again next week? Have a wonderful weekend.
Blessings,
Sandi
Oh my I am overcome with the beauty and detail that you put into your tea.
I sure appreciate your wonderful scone recipe.
My heart is going pitter pat over your china. It is truly lovely.
Thank you from the bottom of my heart for participating in the tea.
I love scones! I love the blue and white, too.
Hello,
I love scones, too. Easy to m,ake and so delicious.
Thank you for sharing your recipe.
Greetings, Johanna
Scones, the traditional and most perfect compliment to tea! They look beautiful on your blue transferware plate! YUMMY! I will have to try this very English recipe!
Yvonne
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