Maria’s Scones

Don’t forget the cream – on top or beneath the jam! (Depending on whether you are from Cornwall or Devon!)

We would love to hear how your Scones turn out, let us know at: TSConnections@truroschool.com

Method

1. Pre-heat the oven to 220 °c/Gas Mark 7

2. Sift the flour and baking powder into a mixing bowl.

3. Add the butter or margarine in small pieces and rub in with your fingertips until the mixture resembles fine breadcrumbs.

4. Using a table knife, stir in the milk until a soft dough is formed.

5. Turn the dough onto a floured surface and pat down until it is a 2 cm thickness.

6. Cut into rounds with a cutter – do not twist the cutter – and place on a baking sheet.

7. Brush with milk or the egg/milk glaze (if using)

8. Bake for 20 minutes until golden and risen, and ‘hollow’ when tapped.

Variations

• Can be made using a food processor
• Add 1 ½ tablespoons caster sugar before stirring in the milk for a sweet scone
• Use wholemeal self raising flour or a mixture or white and wholemeal
• Add additional ingredients for extra flavour, texture, colour and nutritional value e.g. dried (75 g) or fresh fruit or spices (1/2 teaspoon) into the sweet scone mixture or cheese, herbs, ham, sweetcorn, olives etc. into the savoury scone mixture
• For additional colour and texture, after glazing, sprinkle the savoury scone mixture with grated cheese, herbs etc. or the sweet scone mixture with sugar, spice etc.
• Shape the mixture into a round and mark into triangles for a ‘rustic’ finish.