Forget scones for tea with jam and clotted cream (or don’t – that’s pretty good too). Something that’s so simple to make, and takes just 15 minutes between realising there’s nothing to eat and ladling the jam on, is a fantastic breakfast option.
Wholemeal flour – 225 g
Butter – 50 g
Sultanas – 50 g (optional)
Brown sugar – 1 tbsp
Egg – 1
Milk – 3 tbsp
Baking powder – 1 tsp
Cinnamon – pinch
Heat the oven to 220°C.
Mix the flour, cinnamon and baking powder in a large mixing bowl, then rub the butter into the flour. Add the sugar – one tablespoon for a mildly sweet taste or more if you prefer your scones sugary – and the sultanas if you’re using them.
In a small bowl, beat the egg thoroughly. Now make a well in the middle of the flour and pour in the beaten egg, mixing the flour in gradually.
The milk comes next: pour it in bit by bit, mixing as you go. You may need more than the three tablespoons, but don’t be in too much of a hurry: lumpy bits of dough lying in a surprising amount of flour will turn into perfection with a minute or two of kneading on a lightly floured surface. Over-wet dough will need piles more flour to stop it sticking hopelessly to your surface and your fingers.
Once you’ve given it the kneading needed to bring everything together in a compact, soft-but-workable lump, flatten the dough ball with your hand into a disk about two centimetres thick or a little less, and cut out scone shapes (about 6cm diametre) with a cutter or glass. You should get about 12 scones.
Place them on a greased baking sheet and put them in the oven for 12 minutes or so. By the time you’ve made coffee, the scones will be ready.
©Anne Hanley, 2015