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Take 5 Ingredients
by James Tanner

I have always been a fan of the afternoon snack, so here is a great scone recipe.  Just add tea, creme fraiche, and good-quality strawberry jam for the full monty.
Serves 4, makes 12 scones


• oil for greasing
• 3½ cups self-rising flour
• 3 teaspoons baking powder
• pinch of crushed sea salt
• 5 tablespoons cold butter, cut into cubes
• 1/4 cup superfine sugar
• 2/3 cup whole milk, plus extra for brushing


Lightly grease a baking sheet with oil. Sift the flour, baking powder, and salt into a mixing bowl. Add the butter and rub into the flour until it resembles fine breadcrumbs. Stir in the sugar, then add the milk, a little at a time, to form a soft dough.

Lightly knead the dough on a floured surface and roll out to a 1-inch thickness. Using a 2-inch pastry cutter, cut out 8 rounds and place on the greased baking sheet. Chill in the fridge for 20 minutes.

Preheat the oven to 400°F. Brush the tops of the scones with a little milk and bake for 12 to 15 minutes until light and golden brown. Remove from the oven and cool on a wire rack.

For the perfect cheese scones, replace the 1/4 cup sugar with a pinch of sugar and add a handful of good-quality grated cheddar cheese into the mixture.


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