now, my mum makes the most amazing scones ever, so i've been wary of attempting them for her, because i knew the benchmark she has set. plus, i couldn't find her recipe (i think she snaffled it away somewhere so i will never know!) so i used the next best thing: river cottage's! i am completely and utterly obsessed with river cottage - hugh f-w was my first chef 'idol' when i was about 11, because my dad introduced me to his world of cooking and i loved it! so, naturally, i went straight down the RC route!
in my opinion, scones are the epitamy of english tea, so the pressure really was on to make them as nice as possible!
450g self raising flour
pinch of salt
2 tsp baking powder
100g caster sugar
125g sultanas (or mixture of dried fruits)
150ml natural yoghurt
sift flour, salt and baking powder into a bowl.
rub cold butter in flour until it looks like very fine breadcrumbs.
mix in the sugar and fruit
using a knife, mix in small quantities of the milk and yoghurt mixture until it comes together.
tip out onto a floured surface, roll out to about 2 cm.
use a 5cm cutter to cut out the scones (no twisting!!!!) until there's no more dough.
place on a lightly floured baking sheet.
bake at 230 degrees for 10-12 minutes until golden brown.
eat on the day with anything from jam to lemon curd. yumsss :)