Scones

I love a simple scone, or scon as the Brits would say. For a perfect scone the key is it should not ever be covered in sugary buttercream, or infused or exotically perfumed, nor stuffed with a candybar, cookie butter, or nutella. A perfect scone is plain, simple, fresh out of the oven, and still warm. With rasins or without, the key is to not overwork the dough, over kneading creates dry, crumbly scones.
I can't eat a scone without a good cup of tea, clotted cream, and jam. While jam and tea are sitting in your cupboard right now, clotted cream can be hard to come by stateside, but luckily enough it is very easy to make on your own. I've followed this recipe before and had a lot of success. I enjoy these most fresh out of the oven generously spread with clotted cream and jam and a huge mug of tea.
{Scones}
from BBC Good Food

225g plain flour
2 tsp baking powder
½ tsp salt
30g caster sugar
55g butter
55g raisins or sultanas (optional)
150ml milk


Heat the oven to 200C/fan 180C/gas 6. Mix the flour, baking powder, salt and caster sugar in a bowl, then rub in the butter with your fingertips until the mixture looks like breadcrumbs. Stir in the raisins or sultanas, if using.
Bit by bit, add 150ml milk until you have a firm dough. Turn out onto a floured work surface. Pat the dough into a circle about 1 1/2 cm thick and cut out the scones.
Put onto a non-stick baking sheet and brush the tops with milk. Bake for 12-15 minutes. Serve with butter, or jam and cream.

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