This week you will be making a batch of scones, a traditional afternoon tea treat, often served with clotted cream and jam. You will be using the ‘rubbing in’ method to add lightness to the scones, and using a cutter to ensure that they are all the same shape and size. They can be plain or flavoured with dried fruit. Alternatively, scones can be made savoury by omitting the sugar and adding cheese or herbs.
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- Rub in the butter with your fingertips to ensure it does not melt. It should look like fine breadcrumbs when completed.
- Add enough liquid, slowly, to bind the mixture together. Do not make it too wet.
- Do not over knead the mixture, just lightly bring it together with your hands.
- Cut out with a cutter - do not twist the cutter or this will cause your scones to fall over when baking.
- Bake until golden and well risen. They also need to be brown underneath.