WITH Wimbledon well underway and the British summer in full flow we hope, strawberries, clotted cream and good old fashioned freshly baked scones should be back on everybody’s menu – I often find making them slightly smaller entices people to eat more readily. Brush with a little milk and sprinkle with sugar gives a glossy finish.
WIMBLEDON SCONES
Ingredients (makes 12 dainty scones)
Pre heat oven to 180°C
250g self-raising flour
1 level tsp baking powder
½ tsp sea salt
20g caster sugar and a little for glazing the scones
50g unsalted butter
40g sultanas
1 egg
100ml milk chilled, plus a little for glazing the scones
Method
1. Sift the flour and baking powder together in a bowl and add the salt and sugar.
2. Rub in the butter between your hands to make a fine crumb and add the sultanas.
3. Whisk the egg and milk together and add to the flour and very gently fold in with the tips of your fingers trying not to work the dough too much, but just enough to bring the mix together.
4. Lightly flour a work top and gently roll the mix into a sausage about 5cm in diameter. Cut into twelve rounds about 2cm thick. It’s a good idea to “flour� your knife in between cutting the disks to prevent sticking.
5. Place on a greased tray and brush the tops with milk and a sprinkle of sugar, bake for about 20 minutes until well risen and golden. Place on a cooling wire before filling with clotted cream, strawberries and strawberry jam.
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