Vegetarian
Classic scones
Classic scones are a traditional British breakfast pastry, perfect for a morning treat. This recipe is ideal for lacto ovo vegetarians and takes about 45 minutes to prepare. It is a good source of vitamins and minerals, and a popular choice to enjoy during breakfast or tea time.
Ingredients
milk
183 ml
self-rising flour
250 g
strawberry jam
4 servings
unsalted butter
50 g
Method
- Using fingertips, rub butter into flour until mixture resembles fine breadcrumbs.Make a well in the centre of the dry ingredients and add milk, stirring with a metal spatula or butter knife until mixture comes away from the sides of the bowl. If mixture is dry, add a little extra milk.Turn mixture onto a lightly floured bench and bring the dough together until a rough ball of dough is formed. Do not over-knead. Pat dough to 2 cm thickness. With a clean knife, quarter the dough or use a round cutter to cut rounds.Arrange scones onto a baking paper lined tray and bake at 220C for 12-15 minutes until golden and they sound hollow when lightly tapped on the base.
- Serve scones straight from the oven with jam and cream.
Nutrition:
453 kcal
Carbs
75 g
Fat
12 g
Protein
9 g
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