Tried and Tested: Scones!

Here is a suggestion to go with your Sunday afternoon tea or coffee:

Often when we are 'out and about' there is a sudden 'demand' for tea and scones with clotted cream. There is hardly anything more British than tea and scones. I guess scones are to the Brits what vaffler are to the Norwegians...?

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So, here is my own receipe for traditional scones. It is quick and easy - perhaps not more than 20 mins all together! Perfect if someboyd comes around unannounced (actually, does that happen any more...?).

Some add dried fruit (raisins) or orange and choclate pieces or lavender or even cheese to the dough, but I prefer them plain.

This recipe makes 8 generous scones

Mix 350 grams of flour with

1 tsp of baking powder and

10 grams of salt and

Add 3 tablespoons of sugar

Rub in 85 grams of (room temperature) butter to a sandy consistency

Mix 175 ml of milk and

the juice of 1/2 lemon

(don't worry if the milk curdles with the lemon as this helps with the rising of the scones)

and add to the mixture along with

1 beaten egg

The dough should be rather wet and sticky.

NOTE: The clue is not to overwork the dough as it may not rise very well and will become too hard!

I prefer them looking a bit rustic, so I 'plop' the 8 scones on a greased baking sheet and

glaze with 1 beaten egg

Bake in the oven at 175 degrees for about 15 mins.

Cut each scones in half and serve luke warm with jam and clotted cream

(or perhaps whipped cream if you don't have clotted cream)

Now, here is the controversy:

Do you put the jam first and the cream second or vice versa...?

♥