Scones

The idea of making scones came as an afterthought to making cherry jam and was suggested by both of my telepathic parents. These didn't quite come out like the picture, but were just so soft yet crunchy, buttery yet light (Only 2 ounces of butter in the whole recipe!? No way...:O).
We made them quickly and enjoyed a nice little English Tea. My mum and I had ours with my fresh cherry jam and my sister had hers with a dollop of nutella. I'm waiting for my dad to get home to try them and give his verdict too. 
My sister, inspired by Masterchef (as we were watching it at the time) got creative and made her own little 'Plating Squiggle'. <3 

She needed a spoon to finish all the nutella :)

Scones
From BBC Recipes


Note: We weren't able to roll out our dough-- it was too sticky. So we just dolloped it onto the baking sheet and shaped it a little with a knife.


There’s scope to customise these sweet ones with dried fruit or cinnamon.
Yield: 8-12 scones

• 225g/8oz self raising flour
  
  
• pinch of salt
  
  
• 55g/2oz butter
  
  
• 25g/1oz caster sugar
  
  
• 150ml/5fl oz milk
  
  
• 1 free-range egg, beaten
  
  

1. Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.
   
   
2. Mix together the flour and salt and rub in the butter.
   
   
3. Stir in the sugar and then the milk to get a soft dough.
   
   
4. Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
   
   
5. Brush the tops of the scones with the beaten egg. Bake for 12-15 minutes or until well risen and golden.
   
   
6. Cool on a wire rack and serve with butter and good jam and maybe some clotted cream.