If you're in the mood for a classic British staple then get ready to make homemade scones. This recipe comes courtesy of Simone Williams at Perfect Cellar who specialise in bringing wines from across the world to your door. Scones are the perfect sweet treat after your meal no matter how you pronounce them.
Here at Idle HQ we have decided to give you something a little different. Other than Bonfire Night, the 5th of November is host to something else, Men Make Dinner Day. This day is purely dedicated to men making the dinner for their friends or partners, so it's time to put your apron on, cook up a storm in the kitchen and get your creative hats on because you'll want to cook to impress!
Men Make Dinner Day was started by Sandy Sharkey and she's been pushing men off of the sofa and into the kitchen to their partners' cries of joy. So lads, put down the beer and the remote and pick up a whisk, you never know, you may even like it!
We have teamed up with some of the best restaurants, food bloggers and chefs to create a fantastic e-Book filled with amazing recipes from mac and cheese to haute cuisine - so whether you're feeling fancy or like to keep it simple then there is a recipe in this book for you.
Put your baking skills to the test with this British classic. These buttery scones deserve a healthy dose of clotted cream and jam.
Best Served With
10 year old Tawny Port from Senhora do Convento.
- 85g diced butter
- 350g self-raising flour
- ¼ tsp salt
- 1½ tsp bicarbonate of soda
- 4 tbsp caster sugar
- 200ml milk at room temperature, plus a splash extra
- Crushed sugar cubes, to decorate
Heat oven to 200℃/180℃ fan/gas 6. Whisk the diced butter into flour. Tip into a bowl and stir in salt with bicarbonate of soda and sugar. Roughly stir in milk – don’t over-mix.
Tip out onto a lightly floured surface and turn over a couple of times to very gently bring together with your hands. Gently pat to about 1in thick, then stamp out rounds with a floured cutter. Pat together trimmings to stamp out more. Brush the tops with a splash more milk, then scatter with crushed sugar cubes. Bake on a baking sheet for 10-12 mins until risen and golden.
When your scones have cooled, cut them in half across the middle and smother with strawberry jam and clotted cream.