Scone Recipe
Sorry, I had to do a lot of other stuff.
I use this very basic one
https://www.deliaonline.com/recipes/occasions/mothers-day/mothers-day-afternoon-tea/plain-scones
INGREDIENTS
40g spreadable butter
225g self-raising flour
1½ level tablespoons golden caster sugar
pinch of salt
110ml milk, plus a little more (if needed)
a little extra flour
* Omit the sugar for savoury versions. *
I'm not so precise as Delia, more rustic and simple, plus there is intolerance to cows milk and sulphites and it depends what I have in the cupboard at the time.
My basic scone mix is
5 or 6 heaped tablespoons of self raising flour
Quarter of a tub of plant spread OR plant spread with good olive oil
Put in a bowl and mix with a fork until it resembles breadcrumbs. Shake the bowl periodically and any lumps will come to the top.
Add milk or yogurt and stir gently until a soft dough is formed. Do not over mix.
I don't bother rolling it out on the worksurface, I pick a bit off, shape it into a ball then gently pat it into a flatter round shape and place on a baking tray lined with baking parchment.
Things you can add to the mix depending on what savoury dish you are serving them with,
Cheese chopped into little cubes adds taste and texture, a little celery salt adds a bit of difference.
Dried Italian herbs from any supermarket
Indian spices like curry powder or art masala, turmeric for colour, chilli flakes if liked.
As if that's not enough variety, you can roll the scone mix into balls and add it to a casserole which is nearly cooked. It's called a cobbler topping, its scone-like on the top and soft like a dumpling underneath. I find it can absorb most of the liquid in the casserole so I cheat. I leave the casserole to cook on its own, Take a couple of tablespoons of the liquid out of it, add boiling water to halfway up the casserole dish a stock cube if you think its needed and cook the cobbler topping in that, then add to the casserole when you serve it.
Enjoy !