Wright Side of Life: Freshly baked scones to enjoy with a cuppa

Karen Wright's delicious sconesKaren Wright's delicious scones
Karen Wright's delicious scones
Is it a scone or is it a scon? Jam first or cream? Even our humble scone can be controversial!

Scones are a fundamental element of a cream tea, delicious and quick and easy to make.

They can be made and on the table in less than half an hour.

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Scones were one of the first things I was taught to make when I was a young girl.

I taught my husband to make them recently so that proves they really are child’s play.

It was Mothering Sunday on March 14 so I thought it would be a great idea to make a batch of scones for someone you love.

Not everyone has an actual mum around, I know.

However, we can treat someone else or even just yourself.

This is my easy scone recipe. Pre-heat the oven to 220c/200fan/Gas 7.

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Place 350g SR flour, 1 tablespoon baking powder and 85g butter in a bowl.

Rub the butter into the flour until like breadcrumbs. Add three tablespoons of caster sugar and stir in.

Add a couple of tablespoons of sultanas or raisins. Mix one tablespoons of natural yogurt or buttermilk into the mix.

Beat one egg with enough milk to make 175ml. Combine all together to make a soft dough.

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Roll out on a floured surface until an inch thick then use a round three-inch cutter to stamp out scones.

Brush the tops with beaten egg and place scones on a greased tray. Bake for about 12 minutes until risen and golden.

Serve with just butter, or with jam and cream and a lovely cup of tea.

Coming up is a Zoom talk with a Women’s Institute in Lancashire.

I had a great chat on BBC Radio Leeds about eclairs and will be on the show again on Easter Sunday.

Easter! This year is flying by!