18 Jun 2007


These scones are wonderfully soft and light textured. The unusual thing about this recipe is that you melt the butter, rather than rub the butter into the flour.
I love watching them through the oven door as they miraculously puff up and become golden!
Afternoon Tea has become popular again in hotels, and scones are one of the stars on the cake stand.
I was fortunate, on a recent trip to London, to have Afternoon Tea at The Wolseley, a real girlie treat. They were very accommodating too, with Nanna, Mummy, baby and pushchair in tow, and made us all very welcome (in fact, I think baby made their day!).


ISBN 174045085 - PAGE 94

Makes 8

310g plain flour, 1 tbsp icing sugar, 1½ tablespoons baking powder, a pinch of salt, 250ml milk, 30g butter, melted.

1. Preheat the oven to 220°C(425°F/Gas 7). Sift the icing sugar, flour, baking powder and salt into a bowl. Add the melted butter and milk (you may not need all of the milk) and stir to combine. Knead quickly and lightly until smooth and then press out onto a floured surface.
2. Cut into rounds 5cm in diameter and 3cm deep and place them close together on a greased baking tray. Gather the scraps together, lightly knead again, then cut out more rounds.
3. Cook for 8-10 minutes, until puffed and golden.
4. Serve with jam and lightly whipped cream.