Scones

Scone with Strawberry Jam and Clotted Cream

You know in The Simpsons when Homer thinks about pork chops and he starts drooling while his eyes glaze over in a hypnotic trance? Well, that's what happens to me when I think about scones. Actually, it also happens to me when I think about pork chops as well, if truth be told. Scones are probably the first thing I ever cooked (not including warming some orange squash in my brother Jason's favourite red, plastic cup on an electric stove when I was about 4. Not a pretty first effort), although I'm still striving for perfection. This recipe comes from her Highness, Mary Berry, although I added the sprinkling of demerara sugar. Wild, I know. Serve with lashings (you have to use words like "lashings" when making scones) of your favourite jam and Cornish clotted cream. Makes 10.

Ingredients:
225g self-raising flour
1 tsp baking powder
50g cooking margarine
25g caster sugar
1 egg
milk
demerara sugar

Method:
1. Preheat the oven to 220C/425F/gas 7 and lightly grease a baking sheet.
2. Put the flour and baking powder in a bowl, adding the margarine and rubbing it in with your fingertips to form fine breadcrumbs. Stir in the sugar.
3. Crack the egg into a measure and beat lightly. Top up with milk to form 1/4 pint (150ml). Stir the egg and milk into the flour mix to a soft dough. Turn onto a lightly floured surface and knead gently. Push out with you hand to a thickness of 1/4 inch (1.25cm).
4. Cut into rounds with a 21/2 inch (6.25cm) cutter and place them onto the baking sheet, well spaced apart. Brush tops with a little milk and sprinkle with demerara sugar.
5. Bake for 10 minutes until pale golden. Transfer to a wire rack to cool.