Friday, 3 July 2009

Scones with rose petal jam

Nothing says summer more to me than homemade scones, proper clotted cream and strawberry jam. But we were out of strawberry jam last weekend so we tried it with rose petal preserve instead - it was delicious: a bit tart and sour. Yummy.

My recipe for homemade scones

8oz self raising flour
pinch of salt
2oz butter
1oz caster sugar
150ml milk
Heat the oven to 200c. Cover a baking tray with a sheet of grease-proof paper. Sift the flour into a bowl, throw in the salt, and - using your hands - rub in the butter. Tip in the sugar, and then drizzle the milk in gradualy, mixing until you get a dough-like consistency. Scatter your kitchen table with flour and knead the dough lightly for a minute or two. Break of pieces and gently pat them into flattish disc-shapes about 2cm thick, 5cm across, and place on the baking tray. Brush the scones with a little milk and bake for about 12 mins - they will rise and turn golden brown. I prefer to let them cool, but you can eat them warm of course.

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