Tea and scones. Isn’t that just a lovely combination? Scones are a great start of the day, lovely in the afternoon when it’s raining outside and as a substitute evening meal (in Sweden it is at least, but then we often eat them with butter and cheese rather than cream and jam). I love to make my own scones in the weekend, waking up loved one with that gorgeous smell of freshly baked goods. And then enjoy a long breakfast together with lots of tea, lots of cream and raspberry jam, and the news paper off course.
This recipe is also my contribution to the Sweets of the Month on this blog.
Makes about 10-12
450 g self-raising flour
2 tsp baking powder
120 g butter, chopped in pieces
100 ml milk + a bit extra for brushing
1/2 tsp salt
Preheat the oven to 200°C. Add a piece of baking paper to a baking tray.
In a bowl, add the flour, baking powder and butter. With your hands rub the butter into the flour until the mixture resembles fine breadcrumbs. Make a well in the middle.
In another bowl beat the eggs with the milk and salt, using a fork.
Pour the egg mixture into the well and stir well until you have a firm, soft dough. You might need to add some more milk.
Turn the mixture to a floured surface and knead very lightly, then roll the dough lightly until it’s 2 cm thick. Using a the rim of a glass, cut out 10-12 rounds (depending on the size of your glass). Place the rounds on the baking tray. You might have to roll the dough a couple of times to get enough rounds.
Add a bit of milk into a small plate. Dip a pastry brush into the milk and brush the top of each scone. Bake in the oven for about 12-15 minutes until golden brown and well risen.
Serve warm with whipped cream and jam.