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Food from The Hills: The Simple Scone

Strictly speaking, scones don’t need a dollop of clotted cream or jam - they’re scrummy enough, especially when served straight from the oven - but, of course, the beauty of the simple scone is its versatility. Go plain, load them up with fruit or opt for the cream tea variety - it’s entirely your choice. This recipe is the easiest teatime treat and can be whipped up in a matter of minutes. Enjoy!

Ingredients

  • 225g self-raising flour
  • Pinch of salt
  • 50g butter
  • 25g caster sugar
  • 150ml milk
  • 1 egg, beaten to glaze, or alternatively use a little milk

Method

  1. Preheat oven to 220C/424F/Gas mark 7. Lightly grease a baking tray.
  2. Mix together the flour and salt and rub in the butter. Stir in the sugar and then the milk to make a soft dough.
  3. Turn onto a floured work surface and knead lightly. Pat out to 2cm thick and, using a 2cm cutter, stamp out rounds and place on the baking tray. Repeat until all the dough has been used up.
  4. Brush the tops of the scones with the beaten egg (or milk) and place in the oven, bake for 12-15 mins until well-risen and golden.
  5. Cool on a wire rack and serve with a jam of your choice and clotted cream.


A note:

Jam first or cream? It’s a debate that’s divided households and families for decades. But did you know that in Cornwall it’s strictly jam first, and in Devon it’s cream? So go on, which are you - Cornish or Devonian?

About the author: Janet Hill

I’m Janet, and I live at the foot of the beautiful Welsh Hills with my children Mary, 21, and Mark, 17. We share our four-acre plot with our six dogs, six cats (plus a cheeky regular overnight visitor!), four hens, an assortment of wild ducks and all the other wonderful wildlife that visits our garden.

Now I want to share the joys of my life in the country and invite you to read all about it here in The Hills. It isn’t a glamorous life but it is wonderful, healthy and hearty and full of the very best of people.

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