Prep 20 mins
Cook 20 mins
These can have many variations -- you can make them with raisins to go with your tea or with sundried tomatoes and feta for a mediterranean feel that goes nicely with soup. I often make them to use up milk that's on the verge of going bad. If you don't have self-raising flour, use all-purpose and add an extra tablespoon of baking powder.
- 350 g self-raising flour
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 50 g butter, cut into pieces
- 1 tablespoon oil
- 300 ml milk
- 1⁄2 cup flour, for kneading
- 1 beaten egg, to glaze
- 150 g raisins
- 8 sun-dried tomatoes, chopped
- 100 g feta, cubed
- 10 black olives, pitted and halved
- Pre-heat the oven to 200 C, 220 C in a fan oven or gas mark 7.
- In a large bowl, mix together the flour, baking powder and salt.
- Rub in the butter and oil until the mixture resembles fine crumbs.
- Add the raisins or the mediterranean filling.
- Make a well in the centre and pour in the milk.
- Mix with knife, using a cutting movement, until it becomes soft.
- The dough will be very sticky.
- Flour your counter well along with your hands and scrape the dough onto the floured surface.
- Knead very lightly to help work some of the flour into the dough, while shaping it into a round about 3cm thick.
- The"kneading" shouldn't take more than a minute and the dough will still be sticky when you cut it.
- Cut into 8 wedges and place on a greased baking sheet.
- Brush with the beaten egg and bake for 15-20 minutes until risen, golden and springy to the touch.
- Cool and then cover with a tea towel or put in a tupperware container to keep them soft for 2-3 days.
- These are delicious served warm with butter.
This was quite fast and delish. however, I added I tablespoon of brown sugar, some of the egg in the milk and a tsp of vanilla essence. Had it with some orange with ginger jam.. yummy!
I swear, when she tasted them, our friend actually said, "These are SO fluffy and light!" I showed her the "Light 'n' Fluffy" printout and we all had a good laugh. These were her favorites. True to its name, and super easy to make. These were my first scones ever, and I thought they'd be really involved. So glad to be proved wrong. Perfect with Double Cream (Double Cream) and good jam.
I've made these twice now, and they came out soft and tender both times! The first time I made them, I found the dough to be very hard to work with, because it was so wet and sticky. When I made the scones again, I used a little less milk, and although the dough was still sticky, it was much easier to work with. I made the raisin version both times. The first time I made them, the scones were not sweet enough for my taste. The raisins have a certain sweetness, but I felt they needed about 1/4 cup of sugar, which I included the second time around. (They tasted great!) I spiced them up with 1/8 of a teaspoon of ground cardamom, and the same amount of cinnamon, and sprinkled sugar on top of the scones after brushing on the egg. (Tip: Dip knife in flour before cutting into the dough, and also flour the spatula when placing wedges onto baking sheet. It will keep the dough from sticking to the utensil.) Sackville Girl, I'll be trying the Meditteranean version of the scones in the near future. I've never tried anything like that before, but they sound tempting! Thanks for posting!