Customise this great recipe to make sweet or savoury scones. Throw in some savoury ingredients such as grated Cheddar cheese and herbs, olives or sun-dried tomatoes, or, If you have a sweet tooth, add in sugar and some dried fruit. Rolling balls of dough, rolling out dough with a rolling pin, and flattening dough with the hands are all great ways of letting children practice their bilateral coordination skills.
Scones freeze well, have some fresh and save the rest in the freezer for an easy go-to snack or lunchbox treat.
Our favourite Step Ahead Scone recipe is:
- 200g self-raising flour
- 50g butter OR unsaturated fat spread
- 125ml semi-skimmed milk
- Vegetable oil (for greasing the baking tray)
- Preheat to 220°C/200°C fan or gas mark 7.
- Brush the baking sheet with a little oil.
- Sift the flour into a mixing bowl.
- Using clean fingertips, rub the butter or spread into the flour until it resembles breadcrumbs.
- Gradually stir in the milk to form a soft dough.
- Sprinkle the rolling pin and a clean, dry surface with flour and roll out the dough until it is around 2cm thick
- Cut the dough into rounds and place on the baking sheet.
- Collect any dough ‘trimmings’ together and roll out again. Cut out the remaining rounds. You should make around 10 scones.
- Brush the scones with a little milk and bake for 10–12 minutes, until the scones have risen and turned golden.