scones

Don’t round the scones, leave them as segments.

*Ingredients:*

550g self-raising flour

30g baking powder, Borwick’s

125g unsalted [butter, store your butter in the freezer

140g sugar

140g milk, either full-cream or semi-skimmed, not skimmed

210g double cream

1tspn ground sea salt

60g chopped dried fruit or nuts being either solely or a combination of the following: cranberries / blueberries / apricots / sultanas / pumpkin seeds / sunflower seeds / fresh rosemary / fresh thyme – use dried fruits as if using fresh/frozen fruit there will be too much moisture.

NB: If you are making savoury muffins hen replace the sugar with cheddar / parmesan / manchego cheese and add slightly more salt.

*Instructions:*

Sift the flour, sugar, baking powder and salt into a bowl. Add the cubes of butter and mix well until the mixture forms a crumble with very little visible butter.

Add the milk and cream and mix until you obtain a dough. Leave it to rest for 20 minutes until the dough is almost doubled before shaping with a scraper. Bake at 160C for 25 minutes.