We all love Afternoon Tea, right? With many of us working from home, there’s never been a better time to pop a treat in to bake in-between Zoom meetings! To celebrate Afternoon Tea Week, and in anticipation of The Great British Bake Off, which is filming now, here are two recipes for the perfect scones: sweet and savoury for the star baker!
Home Baked Fruit Scones
Ingredients – Makes 12
300g self-raising flour
½ tsp baking powder
Pinch of salt
75g butter
75g caster sugar
75g sultanas (or any dried fruit of choice)
2 tbsps natural yoghurt
Milk to mix (around 300ml)
Method
- Preheat an oven on the fan function at 180°C. Place the flour, salt and baking powder into a bowl and stir together. Rub in the butter.
- Add the sugar, sultanas and yoghurt and then enough milk to bind the mixture into a light, sticky dough. Handle the mixture as little as possible but bring the dough together and transfer on to a lightly floured work surface.
- Gently pat out the dough to approximately 2.5cm thick. Cut out the scones using a 5cm diameter cutter and place on a lightly floured baking tray.
- Place the scones in the oven and bake for 20 minutes until well risen and lightly golden. Once baked, transfer to a wire rack.
- Serve the scones while still slightly warm with jam and butter, or cream.
Home Baked Cheese Scones
Ingredients – Makes 12
600g self-raising flour
1 tsp baking powder
2 tsp salt
Large pinch of smoked paprika
150g butter
150g grated cheese of your choice
4 tbsp natural yoghurt
Milk to mix (approx. 300ml)
1 egg
50g grated parmesan
Method
- Preheat an oven with the fan function at 180°C. Place the flour, salt, paprika, grated cheese and baking powder into a bowl and stir together. Rub in the butter until it resembles fine breadcrumbs.
- Add the yoghurt and then enough milk to bind the mixture into a light, rather sticky dough. Bring the dough together and transfer on to a lightly floured work surface. Knead lightly to form a soft dough.
- Gently pat out the dough to approximately 2.5cm thick. Cut out the scones using a 5cm diameter cutter and place on a lightly floured baking tray.
- Glaze with an egg by brushing over the top surface of the scones and then sprinkle with the grated parmesan.
- Place the scones in the oven and bake for 15 – 20 minutes until well risen and lightly golden. Once baked, transfer to a wire rack.
- Serve the scones while still slightly warm with plenty of butter.
