Scones

Scones

To make fruit scones: Add dried fruit, such as sultanas or chopped dates, and a pinch of cinnamon after stirring in the sugar.

By , 21 September 2015
Scones
  • Ready in: 50 mins
  • Serves: 8
  • Price: 23p per serving
Nutritional Info
Each 88g serving contains
  • Fat 17.9
    26%
  • Sat Fat 11.1
    56%
  • Sugar 13.9
    15%
  • Salt 0.5
    9%
  • Cals 311
    16%
of your reference intake.
Typical energy values per 100g: 1480kJ/353kcal.
Ingredients
  • 225g self-raising flour
  • 55g Asda Extra Special Butter, chilled and cubed
  • 50g caster sugar
  • 150ml whole milk
  • Asda Extra Special Cornish Clotted Cream, to serve
  • Asda Extra Special Strawberry Conserve (or macerated strawberries), to serve
Method
  • Pre-heat the oven to 220C/200C Fan/Gas 7. Dust a baking sheet with a little flour.

  • Sift the flour and a pinch of salt into a bowl. Add the butter, rub into the flour until it resembles breadcrumbs, then stir in the sugar.

  • Set aside 1 tbsp of the milk. Make a well in the flour, pour in the rest of the milk and, using a round-bladed knife, mix to a spongy dough.

  • On a floured surface, lightly knead the dough until just smooth. Roll or press out to about 2.5cm thick and cut into rounds with a pastry cutter (about 5cm in diameter). Gather any leftover dough, roll out again and cut out more rounds. Brush the tops with the reserved milk.

  • Bake the scones in the oven for 10-12 minutes or until well risen and golden brown. Serve while they’re still warm with clotted cream, strawberry conserve or macerated strawberries or re-heat later.

  • To macerate strawberries, cut the green tops off 400g strawberries and slice into halves or quarters lengthwise. Sprinkle over 2 tbsp icing sugar and leave for about an hour at room temperature. This will soften the strawberries and release their juices to make a delicious syrup.