Make a well in the centre of the crumble and add the egg mixture. Put egg into a jug, add 2tbsp of the buttermilk or milk and beat together. Add butter, then lightly rub in with fingertips until mixture looks like breadcrumbs. Sift flour into bowl, add a pinch of salt and mix.It’s merely a vessel for the best part – clotted cream and jam – and don’t tell me otherwise.īut take away those two glorious condiments and you’re left with something which is not that interesting sometimes like eating the ends of a stale loaf of bread.Ģ25g self-raising flour, plus extra to dustħ5g room-temperature butter cut into cubesĢ-5tbsp buttermilk or milk, plus extra to glaze Yes, they’re easy to whip up and we like to think the Queen eats them every day at 4pm, but, let’s face it, the scone itself is not why we love them. When they’re not made well (more often than not) scones are dry, plain and overly crumbly, practically a weapon, solidifying to the roof of your mouth like papier-mache.Īnd it pains me that scones are what we’re so well known for, when the UK is the creator of SUCH great desserts. There's a time and a place for scones, and that's made at home, eaten warm and fresh from the ovenīut hear me out.
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