No matter how hectic life gets, there’s always time for tea and friends. So break out your best china and treat yourself to these beautiful scones from the Fern House Café at Avoca
Makes 12-18 scones
- 450g self-raising flour
- 1 pinch baking powder
- 1 generous pinch salt
- 50g caster sugar
- 110g unsalted butter, diced
- 1 egg, lightly beaten
- 50ml double cream
- 200ml milk, a little more may be needed
- 1 egg beaten with 1 tablespoon water, to glaze
- Sift the flour, baking powder and salt into a bowl and stir in the sugar. Using your fingertips, lightly work in the butter until the mixture resembles dry breadcrumbs.
- Add the egg, cream, and enough milk to moisten. Mix well until it has a soft, doughy texture – but not too moist.
- Gather the dough into a ball and turn it out on to a floured surface, then roll lightly with a rolling pin to 2.5cm thick. Cut out with a round cutter, transfer to a greased baking sheet and brush the tops with the egg glaze. Bake in an oven preheated to 180°C/gas mark 4 for 15-20 minutes. Leave to cool on a wire rack before serving.
Tip: Add 110g of raisins and sultanas to make fruit scones. Scones can be prepared to breadcrumb stage and then left overnight for the milk to be added in the morning
Recipe credit: Avoca
Photography credit: Harry Weir, assisted by Brian Clarke