A Superb Scone
What better way to enjoy either one of our gorgeous Blackcurrant Jams, Nothing But Fruit OR Traditional Recipe, than on a freshly baked scone?
Simple, quick and totally wholesome, and perfect when served up warm (with a good cup of tea!)
Prep time: 10 minutes
Cooking time: 12-15 minutes
Serves: 12
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12 oz self raising flour3 oz Butter2 oz Caster sugar125ml Milk 4 tbsp Natural Yoghurt1 jar Your favorite Folláin jam
-
- Preheat the oven to 200ºC/400ºF/gas mark 6.
- Lightly grease a baking sheet or line with greaseproof paper.
- Sieve the flour into a larger bowl, add in the salt and sugar and rub in the butter until it looks like breadcrumbs.
- Mix the milk with the yoghurt and stir into the dry ingredients, work it together until a soft dough is formed.
- Turn the mixture onto a floured surface and knead lightly to get a smooth surface.
- Flatten it out to a thickness of about 3cm (1 inch).
- Using a 5 cm (2 inch) cutter or knife cut out 12 – 14 scones and place on the prepared baking tray. Bake in the preheated oven for 12 – 15 minutes until golden brown.
- Cool on a wire rack and serve with butter and plenty of Folláin Jam.
Ingredients
- 12 oz self raising flour
- 3 oz Butter
- 2 oz Caster sugar
- 125ml Milk
- 4 tbsp Natural Yoghurt
- 1 jar Your favorite Folláin jam
Method
- Preheat the oven to 200ºC/400ºF/gas mark 6.
- Lightly grease a baking sheet or line with greaseproof paper.
- Sieve the flour into a larger bowl, add in the salt and sugar and rub in the butter until it looks like breadcrumbs.
- Mix the milk with the yoghurt and stir into the dry ingredients, work it together until a soft dough is formed.
- Turn the mixture onto a floured surface and knead lightly to get a smooth surface.
- Flatten it out to a thickness of about 3cm (1 inch).
- Using a 5 cm (2 inch) cutter or knife cut out 12 – 14 scones and place on the prepared baking tray. Bake in the preheated oven for 12 – 15 minutes until golden brown.
- Cool on a wire rack and serve with butter and plenty of Folláin Jam.
