I can describe myself as traditional Cypriot that loves toasted bread (kapira) with halloumi and green olives for breakfast, but to be honest if I had to choose I would definitely go with these English style scones every single morning.
English Style Scones, a wonderful treat for breakfast or afternoon tea. Spread them with jam, cream cheese, butter, or simply eat them plain. They’re so delicious!
INGREDIENTS:
225gr self-raising flour, plus more for dusting
1 tsp baking powder
50gr butter, cut into cubes
2 tbsp caster sugar
1/4 tsp salt
75ml milk
1 tsp vanilla extract
1 beaten egg, to glaze
jam, butter, cream and/or cream cheese to serve
METHOD:
Heat the oven to 220C degrees
In a food processor mix the flour, sugar and BP and pulse to combine
Add the butter and process for about 20 seconds, until the mixture resembles fine bread crumbs
Tip the mixture into a large bowl and make a whole in the centre
Beat together the egg and milk and reserve 1 tablespoon of the mixture
Pour the remaining mixture into the flour and work in using a fork
Turn out on to a floured work surface and knead briefly to make a soft, smooth dough. (Work in a little more flour if the mixture is sticky)
Pat out he dough to a thickness of about 2.5cm and stamp out rounds using a biscuit cutter
Put the rounds on the prepared baking tray, spacing them slightly apart
Brush with the reserved egg and milk mixture and bake in the oven for about 8 minutes, until risen and golden
Transfer to a wire rack and let cool slightly
Eat just warm or cold on the day of baking, generously topped with jam and clotted cream
If freezing, freeze once cool. Defrost, then put in a low oven (about 160Cfor a few minutes to refresh.
Recipe Tips:
1. Once the scones are cool, they can be frozen. To eat, defrost at room temperature and then reheat in a hot oven for 10 minutes. 2. The scone dough should be slightly sticky to give the best result
3. Don’t over handle the dough or it will be tough and don’t be tempted to roll it out too thinly or you won’t get good deep scones
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