I used to really struggle making scones – they would never rise. I decided to pick a simple recipe and alter it until I found my perfect scones. Originally, the recipe called for 300g of plain flour. When I first made the scones, I didn’t have enough and substiuted 100g with self-raising flour. The result? Splendidly light scones!
Unfortunately, this picture was taken by me. I’m sure my photograpy skills will improve soon. Or at least I really hope they do.
This recipe yields around six to eight scones.
200g plain flour
100g self-raising flour
4 tsp baking powder
Pinch of salt
75g unsalted butter, softened
70g caster sugar
1 tsp vanilla extract (optional)
3. Add the butter and rub in with your fingers until the mix resembles fine breadcrumbs. Stir in the sugar and add the fruit.
5. Turn out onto a lightly floured surface and knead very briefly to form a fairly smooth ball.
6. Gently roll the dough out to a thickness of about 4cm. Use something round (such as a mug) to cut out the scones and place them on the baking sheet.