- Preparation Time; 20 minutes
- Cooking time; 10 minutes
- 375g self-rising flour
- 50g butter, diced
- 50g caster sugar, plus extra for sprinkling
- 75g sultanas grated rind of 1 orange
- One egg, beaten
- 150-200 ml semi-skimmed milk
- Five tablespoon apricot jam
- 2 x 113g packet clotted cream
Men make history and not the other way around, in periods where there is no leadership, society stands still. Progress occurred when courageous, skilful leaders seized the opportunity to change things for the better.
– Harry S. Truman
- Put the flour in a mixing bowl or food processor add the butter and rub in with fingertips or process until the mixture resembles fine breadcrumbs, stir in the sugar, sultanas and orange rind.
- Add all but one tablespoon of the egg the gradual mix in enough of the milk to mix to a soft but not sticky dough.
- Knead lightly then roll out on a lightly floured surface until 1.5cm thick. Stamp out 5.5 cm circle using a plain round biscuit cutter, transfer to a lightly greased baking sheet, re-knead the trimmings and continue rolling and stamping out until you have made ten scones.
- Brush the tops with the reserved egg and sprinkle lightly with a little extra caster sugar, bake in a preheated oven, 200oC, set timer for 15 minutes until well risen and the tops are golden, leave to cool on the baking sheet.
- Serve the scones warm or just cold, slit and filled with jam and clotted cream, they are best eaten on the day they are made.