Scon or scone. The pronunciation battle has raged on for years. However you choice to pronounce scone, one thing that is agreed on, is its popuarlity in Britain and its famous association with afternoon tea. Best served with clotted cream and strawberry jam.
If you're not a fan of mincemeat just swap with any dried fruit such as cranberries, apricots etc.
Ingredients: (Makes 8)
350g Self Raising Flour
¼ Tsp Salt
1 Tsp Baking Powder
85g Unsalted Butter
3 Tbsp Caster Sugar
1 Tsp Vanilla Extract
Jam & Clotted Cream (To Serve)
Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
Make a well in the dry mix, then add the milk, mincemeat & vanilla extract and combine it with a cutlery knife. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 3cm deep.
Take a 5cm cutter smooth-edged cutter and dip it into some flour. Plunge into the dough, then repeat until you have four scones. By this point you’ll probably need to press what’s left of the dough back into a round to cut out another four. Brush the tops with beaten egg, then carefully place onto the hot baking tray.
Bake for 10 mins until risen and golden on the top. Serve with jam and clotted cream.