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Rich scones
Serves - makes 8
Cooking and preparation
15 minutes preparation, 10-12 minutes cooking
Ingredients
225g/8oz self-raising flour, plus extra for dusting
55g/2oz butter, diced, plus extra for greasing
pinch of salt
55g/2oz ground almonds
25g/1oz caster sugar
100ml/3½ fl oz milk
2 tbsp natural yoghurt
1 free-range egg, beaten
To serve
fresh ripe strawberries
clotted cream
Method
1. Preheat the oven to 225C/425F/Gas 7. Lightly butter a baking tray.
2. Place the flour and butter in a large mixing bowl. Add a pinch of salt. Using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs. Stir in the ground almonds and sugar.
3. In a bowl, mix together the milk, yoghurt and egg.
4. Make a well in the centre of the dry ingredients and pour in two-thirds of the wet ingredients. If it\'s too dry, add the rest of the wet ingredients to get the desired consistency. Quickly bring together the ingredients to form a soft dough.
5. Transfer the dough to a lightly floured surface and roll out to form a rough circular shape about 2.5cm/1in thick. Cut into wedges and place onto the prepared baking tray (use some flour to stop the knife from sticking, if necessary). Sprinkle the scones with flour.
6. Bake in the oven for 10-12 minutes until the scones are risen and golden.
7. Serve with ripe strawberries and a bowl of thick clotted cream.
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Step by Step
Step 1
Preheat the oven to 225C/425F/Gas 7. Lightly butter a baking tray.
Step 2
Place the flour and butter in a large mixing bowl. Add a pinch of salt. Using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs. Stir in the ground almonds and sugar.
Step 3
In a bowl, mix together the milk, yoghurt and egg.
Step 4
Make a well in the centre of the dry ingredients and pour in two-thirds of the wet ingredients. If it\'s too dry, add the rest of the wet ingredients to get the desired consistency. Quickly bring the ingredients together to form a soft dough.
Step 5
Transfer the dough to a lightly floured surface and roll out to form a rough circular shape about 2.5cm/1in thick. Cut into wedges and place onto the prepared baking tray (use some flour to stop the knife from sticking, if necessary). Sprinkle the scones with flour.
Step 6
Bake in the oven for 10-12 minutes until the scones are risen and golden.
Step 7
Serve with ripe strawberries and a bowl of thick clotted cream.
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Next: Rich Shortcrust Pastry, Rick Steins Grilled Lemon Sole with Lemongrass Butter, Rickey, Ricotta, Ricotta and Herb Stuffed Chicken,
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