Queen's Jubilee Scones
WI members and the public celebrated the Queen's Jubilee in style with this patriotic version of a traditional scone recipe. Scones are easy to make, always a favourite and so scrumptious!
Plus: For variety, this mixture may have 50g dried fruit (currants, sultanas etc) added. Brown scones may be made using all wholemeal or half white and half wholemeal flour. Cheese scones are a tasty savoury; use 50g grated cheese. Before they are put into the oven brush with egg or milk.
- 200g self-raising flour
- 1/2 tsp Salt
- 50g Butter
- 50g Sugar (optional)
- 125ml Milk
- 1 Egg (optional)
- 250ml Whipping Cream - whipped
- Selection of Strawberries, Raspberries and Blueberries, about 200g
- Heat the oven to Gas 8 230C.
- Sieve the flour and rub in the butter to make breadcrumbs.
- Make a well in the centre and pour in the egg and sufficient milk to make a soft spongy dough.
- On a floured surface knead the dough very lightly until it is just smooth.
- Roll out 2cm thick and cut into rounds 5-6cms diameter.
- Bake at the top of the oven until well risen and golden about 12 mins.
- Cool on a wire tray and then split and fill with whipped cream, strawberries, raspberries and blueberries.