We’ve decided to share some our lovely local products, by producing some easy to use recipes. This first one introduces mouth-watering plain scones which are so easy to make. And the best bit is, there is no butter used, so no need for you to worry about crumbling the pastry. This was a big plus for me, as I always struggled with this bit. Serve with some delicious Channell’s Norfolk Preserve Strawberry Jam and Double Cream. If I can make these, then anyone can do it!
Anyway try it for yourself, and see what you think.
Makes approx. 6 scones ( very large scones)
¾ cup double cream (180ml)
1 cup milk (250ml)
3 tbsp icing sugar, sifted
3 cups self-raising flour, sifted (1 cup = 160g)
1 egg, beaten for brushing the scones
A little icing sugar for dusting the scones
1 cup (approx) double cream beaten- for the filling
Channell’s Norfolk Preserves Strawberry Jam
- Pre- heat the oven to 180°C.
- Sieve the flour into a bowl and set aside.
- Take a whisk and beat together the cream, milk and icing sugar for about 1 minute.
- Make a well in the centre of the flour, and pour in the cream mixture. Gently mix with the flat edge of a knife, until the dough is formed (the mixture may seem to be quite moist, but this is fine). Lightly dust your hands with flour, bring the mixture together and remove from bowl.
- Place the scone mixture on a lightly floured flat surface; dust the top of it with some more flour. Gently roll the dough to a thickness of about 4cm. Cut into 5cm rounds, and place on an oven tray lined with baking paper.
- Brush the scones with the beaten egg.
- Bake for approx. 15 minutes, or until golden brown on top.
- Cool on a wire rack.
To make the Cream Filling
Beat some double cream until light and fluffy.
Serve with some delicious Channell’s Norfolk Preserves Strawberry Jam