These are not very sweet or rich, but if I’m putting jam and cream or butter on, there’s no need for them to be.
8 oz self raising flour (or plain flour with baking powder* as recommended on the pack)
1 ½ oz butter at room temperature
1 ½ tablespoons white sugar
pinch of salt
5 fluid ounces milk
A little extra flour for rolling out.
Sift the flour into a bowl and rub the butter in until it resembles fine breadcrumbs, ad the sugar and the salt, then add the milk, stirring in with a knife and then making a dough with your fingers.
Turn the dough onto a floured board and roll out gently to about ¾ of an inch – don’t make them too thin, but thicker is all right. Cut out with a pastry cutter or knife, put on a floured baking dish, bake for about 12 minutes, depending on size, at gas 7, 425F or 220C (not sure what you use!). When cooked, they will be golden brown and look cooked underneath too. Cook on a wire rack, eat while slightly warm.
6 oz self raising flour (or 3 oz white SR flour, 3 oz plain wholemeal and 1 teasp baking powder*)
½ teaspoon powdered cinnamon
1 oz soft brown sugar
1 oz butter
1 ½ oz mixed dried fruit, or just raisins
1 large egg
2 – 2 ½ tablesp. milk
Make as before, adding the cinnamon and fruit before the egg and milk, which you beat together.
They take 15 -20 minutes to cook.
6 oz SR flour (or as in previous recipe)
½ teasp dry mustard powder – if you don’t have that, a little prepared mustard mixed with the milk.
½ teasp salt if you wish
1 oz butter
3 oz grated strong Cheddar or similar cheese
1 large egg
2-3 tablesp milk
Mix dry ingredients, rub in butter, add most of the cheese (reserve about 1 tablespoonful), mix to a dough with the egg and milk beaten together.
Cut out the scones – it’ll make 6 – 8 – and brush the tops with milk and sprinkle on the reserved cheese.
Bake (same temp as before) for 15-20 minutes, serve warm with more butter if you like.
Exact proportions don’t matter with any of these, I just chuck it all together until it feels and looks right. You can’t go far wrong, just don’t roll them too thin and if you accidentally do, call them rusks.
*Baking powder is a mixture of cream of tartar and bicarbonate of soda – for half a pound of flour you’d need 1 level tablesp., which is 15 ml (sorry to switch to metric suddenly) baking powder. If you’re mixing your own, it’s 2/3 cream of tartar to 1/3 bicarb. I said to Yoga Gal that I replace some of the milk with buttermilk or plain yoghurt, but I didn’t mention that, if I don’t, I might add another teaspoon of baking powder, even if I’ve used SR flour.