I’ve already made the wholemeal scones and although they were tasty they didn’t rise much, had higher hopes for these.
8oz self raising flour
Half tsp salt
Quarter pint of milk
Rub the fat into the flour and salt until the mixture resembles fine breadcrumbs. Stir in enough milk to give a fairly soft dough. Turn it onto a floured board, knead very gently to remove any cracks, then roll out lightly to three quarters of an inch thick. Cut into 10-12 rounds with a 2 inch cutter or cut into triangles with a sharp knife. Bake at 220 for 8-10 minutes until brown and well risen.
I make scones quite often and have tried several recipes; some using caster sugars, some using icing sugar but don’t remember ever making any with no sugar at all. I also think I must be doing something fundamentally wrong when making scones as I never get the amount the recipe suggests! I rolled the dough to the suggested thickness and used a 2 inch cutter but I only managed to get nine with an extra blob leftover!
Scones are really quick to make, think these were in the oven within 15 minutes of being home, and then they only take 10 minutes in the oven. If I’d had time I would’ve had one warm fresh from the oven, but had to wait till later in the evening.
These did rise a fair amount, and the inside is lovely and soft. I had one with butter and homemade jam and was so tasty I had to have another!