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A summer recipe from Matt our chef
Posted on: 29 Jun 2016 by Weston Green School | Category: Early Years, Key Stage 1, Key Stage 2
Scones are the easiest English teatime treat. There’s scope to customise these sweet ones with dried fruit or cinnamon.
Ingredients
· 225g/8oz self raising flour
· pinch of salt
· 55g/2oz butter
· 25g/1oz caster sugar
· 150ml/5fl oz milk
· 1 free-range egg, beaten, to glaze (alternatively use a little milk)
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· Method
1. Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.
2. Mix together the flour and salt and rub in the butter.
3. Stir in the sugar and then the milk to get a soft dough.
4. Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
5. Brush the tops of the scones with the beaten egg. Bake for 12-15 minutes until well risen and golden.
6. Cool on a wire rack and serve with butter and good jam and maybe some clotted cream.
© Weston Green School
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