Scones

Scones seem so quintessentially English; served warm with jam and clotted cream, alongside a steaming cup of tea, they’re wonderful. I used to think they must be complicated to make and that they were best left to charming cafés in English seaside villages. Actually, they aren’t that hard at all. Adding some cream to the recipe (it’s up to you whether you want to use double or single; both work, but obviously the double cream is richer and therefore more fattening) makes it taste better in my opinion; some people use an egg instead so the scones last longer. Personally, I think that if the scones taste the way they should, they will be eaten quickly and thus don’t need to last longer.

Ingredients:
1 cup flour
2 tbsp sugar
½ tbsp baking powder
a pinch of salt
3 tbsp butter
½ cup cream
¼ cup raisins or currants
jam
clotted cream or butter

Instructions:
1. Sift the dry ingredients together. Mix in the butter and blend.
2. Add the cream and mix until it is a fairly smooth but sticky batter.
3. Add in the raisins or currants. Knead and shape into a flat loaf.
4. Cut into 6 pieces, but do not separate.
5. Bake for about 13 minutes at 200 C.
6. Serve with jam and clotted cream or butter.