Simplicity is all important when baking in a student home, and scones are perfectly suited to this. Requiring only a few ingredients and not much of your time, scones are a well-loved crowd pleaser, and perfect comfort food for the long winter nights.
- 450g self-raising flour
- 2 rounded tsp baking powder
- 75g butter, at room temperature
- 60g sugar
- 2 eggs
- 200ml milk
- 50g sultanas (optional)
Tip! If your mixture is still very wet, just add small quantities of surplus dry ingredients until it is a slightly moist batter.
Tip! If you don’t have any baking paper, you can sieve/sprinkle flour into the bottom of the baking tray, as this will also prevent the scones from sticking to the tray during baking. Just make sure you knock all of the flour off of the scones when you’re ready to eat them!
- Preheat your oven to 220°C.
- Measure the flour, baking powder and butter into a large bowl and rub the ingredients together by hand until you get breadcrumbs. Mix the sugar in after.
- In a separate container, beat the eggs and then add the milk. Set a little bit of this mixture aside (a few table spoons worth will do), and with the rest pour gradually into the bowl with the dry ingredients, mixing bit by bit. If you are adding sultanas to your scones, mix them in now.
- Your dough will likely be fairly moist, but this is good, as they should rise better! Flour a work surface and pour your mixture out onto this. Flatten out the dough with your hands until it is around 2 cm think, and with a 5 cm cutter stamp out the scones until you have no batter remaining (if you don’t have any cutters, tearing the batter and forming even amounts of round, flat shapes will be just fine).
- Line a baking tray with baking paper and spread oil very lightly over the surface. If you have no baking paper, simply sieve flour onto the tray to make sure they don’t stick. Place the scones onto the tray and with the egg and milk mixture you set aside earlier, lightly wet the tops of the scones so that they brown well in the oven.
- Place in the oven for 10-15 minutes, or until the scones are well risen with golden tops. Scones always taste better warm, so serve fresh out of the oven with a good helping of jam and a large dollop of thick cream.
Image Credit: Rhiannon Kavanagh