The Secret To Our Famous Scones
I have decided to share the recipe we use at Mint & Ginger for what has been said on several occasions, “the most delicious scones I’ve ever tasted”
So here it is:
- 350g self-raising flour – plus a bit extra if dough a bit sticky!
- ¼tsp salt
- 1 tsp baking powder
- 84g butter, soft
- 3 tbsp caster sugar
- 175ml milk
- 1 tsp vanilla extract
- squeeze of lemon juice
- beaten egg, to glaze
- jam, clotted cream or yogurt to serve
- Heat oven to 220c, fan 200c, gas 7 – Put a baking sheet in oven to heat up.
Tip the flour into a large bowl add the salt and baking powder and mix together. Add the butter, making sure you cut in cubes to make it easier to mix, rub together until it looks like fine bread crumbs, then stir in the sugar.
- Put the milk into microwave for 30 seconds until warm, but make sure its not HOT!. Add the vanilla and the lemon juice. Make a well in the middle of the dry mixture, then add the liquid and combine it quickly with a cutlery knife, if the mixture seems to wet add a little more flour. Scatter some flout on work surface and tip dough out. Fold the dough a couple of times until it is a little smoother. I tend to then break into pieces (the size you wish the scones to be) then pat down till they are about 4cm thick. You can use a cutter if you wish, but I quite like the more rough edge look. Brush the tops with beaten egg, then carefully put on hot baking tray.
Bake for about 10mins until risen and golden on top, These are best eaten slightly warm, with Jam and Clotted Cream, but try with Jam and a dollop of Greek