Here are two more scone recipes that I came up with today. They turned out nice and are best served with clotted cream and jam rather than plain. Let me know if you have any suggestion for further improvements!For 10 sultana scones: 350g self-raising flour plus a pinch extra baking powder 75g butter 75g caster sugar 60ml milk juice of one orange 50g sultanas
Rub the butter into the flour. Add the sugar (and some vanilla sugar). Mix in the milk, orange juice and sultanas and form a dough without over-working it.For 10 Lady Grey-Lemon scones: 350g self-raising flour plus a pinch extra baking powder 75g butter 75g caster sugar 130ml milk zest of two unwaxed lemons 2 Lady Grey tea bags
Rub the butter into the flour. Add the sugar (and some vanilla sugar). Heat the milk in a small pan and leave the teabags to soak until the colour of the milk stops changing. Pour the milk into the dough mixture, add the lemon zest and form a dough without over-working it.
Flatten out the dough on a work surface and cut out rounds with a crinkled cookie cutter or a small glass. Place on a lined baking tray and bake at 180°C for 10-20 minutes until golden brown.
Serve with clotted cream/butter and strawberry jam and a cuppa.