31 August 2011

Scones with plum jam

Scones are so British; having a scone layered with clotted cream and jam makes summer.  Mum had been craving one so I baked her up a batch of 8 oversized scones.  After eating in the Eden Bakery at the project in June I've wanted to make all my baked things giant.....we had giant danish pastries and I had a massive flapjack, baked things just seem more exciting when they're teeny or oversized.  Fact.

We make our own jam every summer from the glut of plums we get from the tree in our garden.

It tastes good on oversized scones....

Scones (makes 8 'normal' sized)
250g self-raising flour
pinch of salt
50g caster sugar
50g unsalted butter
1 medium egg
100ml buttermilk/milk

1) Preheat the oven to 220 degress
2) Sift the flour, salt and sugar into a mixing bowl, add the butter and rub into the flour with your fingertips to make fine crumbs (I whizzed it all in a food processor, genius)
3) Beat the egg with the buttermilk/milk and add to the mixture and stir with a round bladed knife to make a slightly soft dough; add for milk if there are dry bits left at the bottomt onto of the bowl.
4) Turn the dough out onto a lightly floured surface and work gently for a couple of seconds. 
5) With floured hands pat the dough out flat to 3cm thick (mine were thicker) and stamp out rounds with a cutter.  Press trimmings together to make more, don't use a rolling pin.
6) Set the rounds on a greased baking tray and bake for 10-12 minutes until golden brown.

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