Rich Scones

Mondays have become 'Making Mondays' at mine. I try and set the day aside and do some of my own work, rather than work work or just wasting the day away not achieving very much at all. So far it's working out quite well, but this afternoon I needed a little pick-me-up, make-me-smile kind of treat to keep going. So did Lucy who had come over to work alongside me.

What better than scones? Quickly made and perfect with some strawberry jam and a cup of tea. It only took about fifteen minutes out of my schedule to make them and then of course another fifteen minutes to sit down and enjoy an afternoon tea break.

Another reminder to have a look at this post for a chance to win the cookbook give away! The deadline is Friday.



Rich Scones (makes about 8)

225g/8oz self-raising flour
a pinch of salt
50g/2 oz butter
25g/1oz caster sugar
50 g, sultanas or raisins, optional (I didn't use any as you can see from the photo)
1 medium egg, beaten with enough milk to make 150ml

Pre-heat your oven to 220C/Gas 7 and cover a baking tray with baking parchment.

In a large bowl mix the flour with the salt and rub in the butter.

Stir in the sugar and fruit if you're using any.

Add the liquid, reserving a little to brush the tops.

Knead lightly. It is important that you don't overwork the dough. Just work it lightly until it has come together.

Roll out to about 1cm (1/2inch) thickness and cut out rounds using a round cookie cutter or a glass or small tea cup.

Re-roll the trimmings and cut out rounds until used up.

Brush the tops with the left-over egg/milk mix and bake for about 10 minutes, until the tops are golden.

Enjoy!