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SIMPLE SCONES – another successful Eric Lanlard recipe!

September 18, 2016

We’re enjoying some beautiful Autumn weather here in Cheshire at the moment (forgetting quickly about the one night of amazing thunder and lightning last week!). I love all the seasons but when we get sunny days and Autumn colours what can be better.

I’ve always liked to get up early – lying in bed really doesn’t thrill me – and I particularly enjoy the peace of my kitchen at the weekend with the oven on and Radio 4 in the background.

Yesterday I planned to make pizza dough to leave in the fridge for tea and some scones to use some of the huge bright red glacé cherries I bought recently. I’ve been using a recipe that calls for chilling and resting but just wanted something a bit quicker as we were going out for a walk.

Google led me to a Times article with recipes from one of my favourite bakers – Eric Lanlard. These scones were simply mix, cut and bake. A nice small quantity too as just for us and scones certainly don’t keep past the next day.

Apart from the addition of the cherries I didn’t change a thing.

INGREDIENTS

225g self-raising flour
¼ tsp salt
25g golden caster sugar
50g unsalted butter, diced
125-150ml buttermilk
4 tbsp milk
1 beaten egg, to glaze

METHOD

1. Sift the flour into a bowl, add salt, sugar and butter and rub in until mixture resembles breadcrumbs.

2. Mix buttermilk and milk. Gradually mix in to form sticky dough.

3. Knead three to four times on a lightly floured surface and roll out to 3cm thick. Cut out 6 scones and place on a lined baking tray.

Simple scones

Simple scones

4. Brush tops with beaten egg.

5. Bake at 200C/Gas 6 for 10-12 minutes until well risen and golden. (Mine took a little longer)

Cherry Scones

Cherry Scones

6. Transfer to a cooling tray.

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