Light 'n' Fluffy Scones
This versatile recipe yields light and fluffy scones, perfect for using up milk. You can prepare them with raisins for a classic tea-time treat or opt for a savoury Mediterranean version featuring sun-dried tomatoes, feta, and olives. The dough comes together quickly and bakes in under 20 minutes. If you lack self-raising flour, simply use all-purpose flour with an extra tablespoon of baking powder. The recipe makes eight servings.
Ingredients
- 350 g self-raising flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 50 g butter, cut into pieces
- 1 tablespoon oil
- 300 ml milk
- 1/2 cup flour, for kneading
- 1 beaten egg, to glaze
- 150 g raisins
- 8 sun-dried tomatoes, chopped
- 100 g feta, cubed
- 10 black olives, pitted and halved
Method
- Set your oven to heat to 200 C, 220 C for a fan oven, or gas mark 7.
- Combine the self-raising flour, baking powder, and salt in a large mixing bowl.
- Work the butter pieces and oil into the dry ingredients until you have a crumbly texture.
- Stir through your chosen addition, either raisins or the Mediterranean ingredients.
- Create a hollow in the middle of the mixture and pour in the milk.
- Use a knife with a cutting motion to mix until a soft dough forms.
- The resulting dough will be quite sticky.
- Generously flour your work surface and hands, then transfer the dough onto it.
- Gently knead and shape the dough into a round approximately 3cm thick, incorporating some flour.
- This light kneading process should take no longer than a minute, and the dough will remain sticky when cut.
- Divide the round into 8 wedges and arrange them on a greased baking tray.
- Glaze the scones with beaten egg and bake for 15-20 minutes until golden, well-risen, and springy.
- Allow to cool, then store covered with a tea towel or in an airtight container to maintain softness for 2-3 days.
- Enjoy these scones best when served warm with a spread of butter.
Nutrition (per serving)
Sodium1060000 mg
Recipe details
CategoryScones
AuthorSackville
