SCONES

My wife and I had a stall at Alcester Artisan Market in Warwickshire last weekend, selling homemade bread, pies, cakes and scones. We sold out!

One of the best sellers, as it was Mother's Day were our homemade scones. Easy to make and delicious with jam and cream, they are best eaten warm and straight from the oven with clotted cream and homemade strawberry jam.

Ingredients: (makes 12)
250g plain flour
half tsp salt
4tsp baking powder
50g butter - softened and cut into cubes
150ml milk (or buttermilk for that extra flavour)
a dash of water
milk or flour to finish

Method:

• Heat the oven to 230'C or Gas Mark 8.
• Mix the flour, salt and baking powder in a large bowl. Add the butter and rub in with your fingertips until it looks like breadcrumbs.
• Make a hole in the centre, pour in the milk (or buttermilk) and mix to a soft spongy dough, adding a little water if it needs it.
• Knead the dough lightly on a well-floured surface.

• Roll out or flatten until it is 1.5 cm thick.
• Cut into 6 cm circles, using a diameter of a glass as a guide. Put on a baking tray.

• Gather the extra dough into a ball (below), then flatten and cut out more circles
• Brush the tops of the scones with milk for a glazed finish or rub with flour for a soft crust.
• Bake in the oven for 7 to 10 minutes until the scones are well risen and golden on top.
• Split open the warm scones and spread with butter, jam and cream.