CATERING AND RECIPES
Jane Asher’s Perfect Scones recipe
Scones are worth making yourself because they’ll always be that bit fresher than shop bought and because they are so quick and simple. There are loads of different recipes ‑ some add egg to the mix, for example, and others glaze the tops before baking ‑ but this one makes them exactly the way I like them: the texture is light and slightly crumbly and they taste fabulous with or without the fruit. Eat them fresh the day you make them, preferably warm from the oven, with the traditional cream and jam, or if you have some left over the next day split and toast them and serve with butter.
Makes 8-10
225g self-raising flour
¼ tsp bicarbonate of soda
Pinch of salt
50g cool butter, cut into small pieces
25g caster sugar
50g of one of the following: currants, raisins, sultanas or mixed fruit (optional)
150ml milk
- Preheat the oven to 220°C (205°C fan assisted, 425°F, gas mark 7) and put a large baking tray in to get hot. There is no need to grease or line it.
- Mix together the flour, salt and bicarbonate in a bowl, sifting if there are any lumps, and rub in the butter until the mix resembles breadcrumbs.
- Stir in the sugar, and fruit (if using).
- Make a well in the centre and stir in enough milk to give a fairly soft dough. Turn out onto a floured work surface or silicone sheet and, if necessary, knead very lightly, just to remove any cracks.
- Roll out very gently (or pat out with your hand) to a thickness of about 2cm, then cut out rounds with a 6cm cutter. Sprinkle the tops with a little extra flour and place on the hot baking sheet.
- Bake for 10-12 minutes, or until well risen and the tops are golden brown. Cool on a rack (or eat them warm!) and serve split and buttered, or with whipped cream and strawberry jam.