This one is one of my favourites. As a baker, Scones were the first few of my many experiments. On a good weekend, there isn’t much that can replace a good scone with homemade jam and a light cup of tea. A quick simple recipe can produce warm fluffy Scones that taste like a dream. 
I followed a recipe by ‘Cupcake Jemma’ and found that the scones came out perfect. They were like little jewelry boxes that showcased our Strawberry Jams like rubies. I usually like to cut up my scones into squares. Why? So that there are no wasted bits of the dough. And no wasted time in hunting through the drawers for the right diameter, round cookie cutter. Resounds with Bhuira’s ‘No waste’ ideology. So that’s why Bhuira’s scones are square!
Check out our video of scrumptious Bhuira Scones:
500g plain flour (plus extra for dusting)
2 rounded tsp baking powder
2 heaped tbsp of caster sugar
1 tsp salt
110g chopped cold unsalted butter
300ml whole milk
1 egg
In a large bowl, sift in the flour, sugar and baking powder
Cut the butter into squares and chill it
Add the butter and dry mixture to a food processor and blend until mixture resembles fine crumbs
Transfer back to the large bowl
Make a well in the centre and pour the milk into it- stirring lightly bring the mass together without kneading.
Turn onto a lightly floured surface; roll to 1-in. thickness. Cut with a 2-1/2-in. biscuit cutter and arrange them on a baking tray thats been lined with paper 
Lightly brush the tops with beaten egg
Bake at 190c/375F for 15-20minutes or until golden brown.
Baking time: 190c/375F for 15-20mins**
Best served with
Bhuira Strawberry & Rosemary preserve, Mixed Red Fruit Jam, Red Plum Jam , Black Cherry Preserve, Blueberry & Mixed Fruit Preserve
Here’s a link to a delightful piece written by the lovely Lalita Iyer, about when we baked together up here in the hills. You’ll enjoy the read:

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