Rustic Scones

Over the years this has been my favourite recipe when having people over for afternoon tea. I often make double this amount and freeze the leftovers for unexpected guests. (I keep a spare carton of long-life cream in the fridge and jam in the larder. I thaw the scones in the microwave and then crisp them up in the oven while whipping the cream.)

Ingredients:

1lb (450g) self raising flour
3 oz (75g) butter or margarine
3 tablespoons caster sugar
2 pinches of salt
300ml (½ pint) milk

strawberry jam
double cream, or thickened cream, whipped


Method:
Preheat oven 220C or 200C (fan-forced). Grease a baking tray or cover with baking paper.
Place flour and chopped butter or margarine into a large bowl and use your fingertips to rub the fat into the flour. Add the sugar and salt and then stir in the milk to form a sticky dough. Tip this out onto a well-floured surface e.g a chopping board and sprinkle with some extra flour on top (to help with handling as it is usually very sticky). Pat out to about 2cm thickness and cut out the scones. If you want to avoid strange shapes don't twist the cutter, sharply tap the cutter into the dough. Use extra flour on the cutter to help stop it sticking. Alternatively cut out triangles with a knife.

Place the scones on the baking tray with space between them and dust with some extra flour. Knead the remaining dough and repeat the process until it is all used. Bake in the hot oven for about 12 minutes until risen and golden brown.

Split and eat with jam and cream while they are still warm. They are crusty and beautifully moist on the inside and totally yum! I think the trick is to handle the dough as little as possible. I don't do any kneading and I don't worry about the shape of the scones.

Makes 12-15 scones (using a 5.5cm pastry cutter)