Time for scones!
Eat them with clotted cream, jam and lemon curd Perfect for a hight tea!
And the lemon curd… it really is the best ever… Whenever I organise a feast and have lemon curd, my guest will go wild over it.
Not to mention the friends who would simply spoon it at the end of the party…
- 3 cups (450g) self-raising wholewheat flour
- 1 tsp caster sugar
- pinch of salt
- 50g butter, chopped
- 1 1/4 cups (310ml) milk
- milk, extra, to glaze
- 5cm-diameter round pastry cutter
- Preheat oven to 230°C / 450 F. Sift the flour, sugar and salt into a large bowl. Add the butter and use your fingertips to rub the butter into the flour until the butter is properly mixed in the flour. Make a well in the centre of the flour mixture.
- Pour the milk into the well and use a butter knife in a cutting action to stir until a soft but sticky dough forms (add more milk if necessary to make the dough soft).
- Turn dough out onto a lightly floured surface; gently knead until dough just comes together. Use fingertips to gently pat the dough into a 1 - 2 cm-thick disc.
- Lightly dust an oven tray with flour or add a sheet of parchment paper. Use a 5cm-diameter round pastry cutter dipped in flour to cut out scones. Arrange scones on the tray. Gently brush the top of each scone with a little extra milk to glaze.
- Bake scones on the top shelf of preheated oven for 10-12 minutes or until golden brown and scones sound hollow when gently tapped. Turn scones out onto a clean tea towel and cover lightly with another tea towel. Serve scones warm or at room temperature with jam, lemon curd and cream, if desired.
Source: Sarah Hobbs