We made... scones!

When I was younger (much younger) I got my first weekend job working at a cafe in town where the star of the show was the 'Devon Cream Tea'. And that, my friends, was where I fell in love with clotted cream.Sneaking in the odd, random scone with clotted jam and clotted cream (jam first, obviously) is a naughty diet habit that I am in no hurry to break.

Until recently however, I hadn't had much luck with making my own scones.


That has now changed.

In true homage to typical Devonian determination, I kept trying, kept experimenting with different recipes, and this week, managed to get it right!

Cue fist pumping and finding reasons to make lots and lots of scones.


I wouldn't say they are the best scones I have eaten, but the recipe is really simple and if I haven't managed to muck it up then I'm sure you'll be fine too!


Cherry Scones
First up, it's these sweet little scones speckled with glace cherries. You can also replace the cherries with sultanas.

225g self-raising flour (plus extra for dusting)
1 tbsp caster sugar
pinch of salt
85g butter (plus a little extra for greasing the tray)
3 tbsp chopped glace cherries
1 egg
2 tbsp milk (plus a little extra for glazing)

Preheat the oven to 220ºC
Grease a baking tray and lightly sprinkle with flour
Add the self-raising flour, caster sugar and salt into a bowl and rub in butter with your fingertips until it resembles breadcrumbs
Stir in the cherries, make a well in the centre and add a lightly beaten egg and the milk
Mix well to form a dough
Lightly roll or pat the dough to a thickness of approximately 2cm and cut out using a round cutter
Place the scones on the baking sheet and brush a little milk on the top of each scone
Bake in the oven for 10 minutes until the scones are golden brown
Leave them to cool on a wire rack before eating


Cheese and Herb Scones
Then, I went savory with these cheese and herb scones which are lovely with a bit of butter at lunch time.

225g self-raising flour (plus extra for dusting)
pinch of salt
85g butter (plus a little extra for greasing the tray)
3 tbsp of grated cheddar cheese
1 tsp of dried Italian herbs
1 egg
2 tbsp milk (plus a little extra for glazing)

Grease a baking tray and lightly sprinkle with flour
Add the self-raising flour and salt into a bowl and rub in butter with your fingertips until it resembles breadcrumbs
Stir in the cheese and mixed herbs, make a well in the centre and add a lightly beaten egg and the milk
Mix well to form a dough
Lightly roll or pat the dough to a thickness of approximately 2cm and cut out using a round cutter
Place the scones on the baking sheet and brush a little milk on the top of each scone
Bake in the oven for 10 minutes until the scones are golden brown
Leave them to cool on a wire rack before eating

Why not give them a go this weekend and let me know what you think?

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