We had some clotted cream to use up so I decided to make some scones to go with it. National Trust Book of Scones seemed the best place for a recipe as National Trust scones are always very yummy.
To begin you have to rub the butter into the sifted flour to make a mixture that looks like fine crumbs. I used gloves to do this to stop my fur getting messy.
I added the sultanas and sugar, then beat an egg ready to go into the mixture.
The egg was added to the mixture along with the milk (I used oat milk). I kept a little bit of eggy milk to use later (to brush over the scones before cooking)
Then again with gloves on I mixed it altogether to make a dough.
The dough was then rolled out to about 3cm thick. Before rolling I sprinkled the pastry board with flour to stop the dough sticking.
Then I set to work with the pastry cutters.
The scones were then placed onto a greased baking sheet and I painted each one with some of the eggy milk which gives the scones a glaze and helps them brown a bit on top in the oven
After cooking them for about 12 minutes at 200c I removed them from the oven.
They certainly looked good.
I washed up while the scones cooled down a bit.
Then asked Growler and Nye to join me for afternoon tea. The scones were delicious and as good as the ones in National Trust cafes.
If you would like to make some here is the recipe. It is from National Trust Book of Scones by Sarah Clelland and the book is sold in NT shops.
Horace the Alresford Bear 25/1/2022