Clearly Scrumptious scones make a delicious afternoon treat they can be eaten simply on their own or for more indulgent option with clotted cream and jam. Up here in Yorkshire, the tradition is to eat them warm with butter simply delicious.
Our recipe is really simple to do and only takes 1 or 2 packets of your favourite Clearly Scrumptious or Scrummies flavours.
- 250g Self raising flour
- Pinch of salt
- 60g Caster Sugar
- 50g Butter or Margarine
- 1 Egg beaten
- 100ml Milk
- 2 packets of your favourite berries
Method:
- Preheat oven to 200 C, 425 F or gas mark 7
- Lightly grease a baking tray
- Sieve flour, salt, sugar into a bowl
- Add butter and rub together with fingers until a crumb is formed
- Add fruit and form into a ball
- Lightly flour a work surface and roll out to 3 cm thick
- Using a cutter cut rounds of the dough mixture. If you do not have a cutter roll the dough into a cylinder and cut 3 cm thick with knife
- Place on baking tray and brush with milk
- Place in the oven for 12-14 mins until golden brown
- Put the kettle on and enjoy
Scones got their start as a Scottish quick bread. Originally made with oats and griddle-baked, our version is made of made with flour to give them a lighter texture and baked in the oven. As for the origin of the word “Skone”, some say it comes from the Dutch word ‘schoonbrot’, which means beautiful bread, while others argue it comes from Stone of Destiny, where the Kings of Scotland were crowned. According to Webster’s Dictionary, scones originated in Scotland in the early 1500s.
Scones became popular and an essential part of the fashionable ritual of taking tea in England when Anna, the Duchess of Bedford (1788 – 1861), one late afternoon, ordered the servants to bring tea and some sweet breads, which included scones. She was so delighted by this, that she ordered it every afternoon and what now has become an English tradition is the “Afternoon Tea Time” (precisely at 4:00 p.m.). They are still served daily with the traditional clotted cream topping in Britain
