This summer has seen a fiesta of scones round our house. We have scoffed the most perfect fluffy raisin scones and plum jam and cream and thought NOTHING of tomorrow. That's a real summer holiday in my books. No supper, because you've scoffed too much cake.
These are my mother's Rich Tea Scones but with a secret ingredient garnered from the amazingly talented lady who bakes at the cottage of John Clare, the poet, in the beautiful village of Helpston.
2 cups flour
4 teaspoons baking powder
pinch of salt
a handful of sultanas or raisins (or not)
4 tablespoons of butter (or 4 slices from a brick of butter)
around a cup of plain yoghurt (!!! the secret ingredient instead of milk) (I used full fat but I don't think it matters - just not strawberry)
Put flour, baking powder, salt, sultanas, butter together and mix till it all looks a bit like damp sand. If you're in a hurry, do this in the food processor.
Then, mix in the egg and half of the yoghurt. Mix quickly - don't over-mix scone dough - it doesn't like it. Add yoghurt until the dry mixture forms a dough.
Use flour on your hands if it's too sticky. Add milk if you need more liquid.
Turn out onto a floured surface. Cut with a scone cutter or a straight sided glass (dip into flour so it doesn't stick).
Should make 12.
Lay out together, touching so their sides stay soft, on a lined baking tray.
Brush milk on top of cut out scones.
Bake for around 12 minutes until tops are golden.
200 fan/220C/gas 7/425F
He said it and it's true. Being at home, with pals, tea in floral teacups, laughing till you snort, a good dog under the table, jam, cream, a summer garden - you've got an afternoon of paradise.