Food & Drink: The perfect scone for afternoon tea and tennis

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Now that Summer is here and Wimbledon is in full swing, Rachel Berry of RachAls Kitchen Ltd, a Halifax based catering company run by Rachel & Al, has served up the perfect dessert recipe for afternoon tea.

So, whether you plan to watch the tennis at home in the living room, in the garden under an umbrella or even on a mobile device while out and about in the park, this recipe should be the perfect match for crust-off sandwiches.

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It is said that scones originated in Scotland and that some were as large as a dining plate, being made with oats and baked on griddles. It is thought their name could be derived from the Gaelic word “sgonn”, which means ‘a shapeless mass or large mouthful.’

Well, these scones might not be as big as plates but whether they’re shapeless or not, we’re sure you’ll want more than a mouthful.

Ingredients (makes about 12 portions)

453g Self Raising Flour

230 ml Milk

1/2 tsp Salt (Optional)

114g Soft Butter

60g Caster Sugar

60g Raisins / Sultanas (Or Chopped Cherries)

Optional Egg Wash 


Method

l Preheat your oven to 230’C / 446’F / Gas Mark 8

Line a baking tray with parchment paper / foil.

l Sieve the flour into a large mixing bowl and add the salt, sugar and sultanas.

l Add the softened butter into the above mix and rub in the butter until “breadcrumbs” are formed.

l Slowly add the milk into the above mix with a wooden spoon (don’t add all the milk at once as you don’t want a wet mix).

l Turnout the “stiff” mixture from the bowl and place on a floured surface and knead lightly.

l Roll out to around 3cm thick and using a 2 1/4 inch cutter stamp out the scones lightly kneading any remaining mixture and stamp out once again.

l Place each scone onto the lined baking tray, brush with the optional egg wash and bake for about 12 minute until well risen.

l Remove and cool on a wire rack.

If you can resist the temptation to eat them immediately, serve with butter and good quality jam and maybe but if you’ve opted for the afternoon tea option instead, then serve them with clotted cream, jam and strawberries and maybe a sprig of mint.

The only decision you have to make then is do you go Cornish or Devonshire.