Homemade scones with raspberry jam
- 1lb/450g plain flour
- 1 level teaspoon of baking powder
- 4oz/110g caster sugar
- 4oz/110g butter-cold
- 1 egg
- 5floz/150ml milk -Approx
- Pinch of Salt
Preheat the oven to 190C/375F/Gas Mark 5.
Sieve the flour and baking powder together into a large bowl.
Add the salt and caster sugar to the mix.
Rub in the butter with your fingertips.
In a separate bowl beat the egg and add to the dry ingredients.
Add the milk at this stage also and mix together to a soft dough.
If the mixture is too wet & loose at this stage add in a little extra flour.
Transfer the mixture to a floured surface and flatten it out to about ¾ inch in depth.
Using a scone cutter or a glass cut out some shapes and transfer to a lined baking tray.
Make up a little egg wash by mixing 1 egg with some milk and brush this over the top of the scone.
Sprinkle with a little granulated sugar and bake for 17-20 minutes
Remove from the oven and dust with icing sugar.
Serve with Raspberry Jam and freshly whipped cream
A little strawberry looks quite pretty sliced on the top.
If you wish to make fruit scones you need to soak 75g sultanas in a little orange juice or whiskey for 30 minutes and add these to the mixture just before you add the egg and milk.
If you would like a richer and more indulgent scone substitute some of the milk for some cream.
Scones can be placed raw in the freezer and baked from frozen. To do this just increase the cooking time and decrease the oven temperature a little.
Edward Hayden is at your service…
Check out some of my great recipes using some easy to source ingredients. The recipes won’t take you that long to create in terms of time commitment but are guaranteed to impress your diners!
Add a bit of Edward to your kitchen!
Edward has published three cookery books. His first self published book, ‘Edward Entertains’ was released in 2008 and is sold out. His next two publications ‘Food to Love’ (which was awarded the prestigious Kerry Food Book of the Year) and ‘Food for Friends’ were published with The O’Brien Press. He is currently putting the finishing touches to his next book, due for release next year.see books
Over the last 12 years I have acquired a wealth of experience hosting cookery demonstrations around the country at food festivals, hotel function rooms, agricultural shows, school halls as well as many other varied venues. Give us a shout if you would like to arrange a promotional or fundraising cookery demonstration in the future.see demos