Rainy Sunday Recipes | Afternoon Tea Scones

This weekend the summery weather in the UK turned wet, dark and dreary, prompting everyone to run back indoors and seriously debate switching on their heating. This, however, gave me the perfect excuse to spend my first weekend at home in ages and do a bit of baking. Oh how I’ve missed baking recently!

• Preheat your oven to 220 degrees celcius and line a tray with baking paper.
• Mix the flour, salt and baking powder in a bowl and use your fingers rub in the butter until your mixture resembles breadcrumbs.

• Next add in the caster sugar and mix together with a spoon.
• Pour in the milk and stir it through the mix. Once combined, use your fingers to ball it into a soft dough.
• Gently roll out your dough until you can cut out 9 scones. (Note that scones rise a little bit, but not that much so don’t roll the dough too thin!)

• Combine the leftovers to make 1 more scone!
• Transfer the scones onto the baking tray and lightly brush the tops with milk.

• Bake the scones for 10 to 12 minutes until golden.
• Leave them to cool down for a bit, then slice in half and spread on some clotted cream and jam (whether you put the cream or jam on first is up to you – decisions decisions!).

• Make up your basic dough, but before cutting it out add the chocolate and the zest of an orange (leave the zest out if you want to tone down the orange flavour, as you’ll be adding some more later!)

• Bake the scones and leave them to cool.