Scones are versatile , they can be filled with just about anything. Leftover turkey, honey glazed gammon, roast parsnips and carrots, smoked salmon or even sweet potato if you really wanted to be adventurous this Christmas season. Scones are also a great comfort food, one that will brighten up boxing day tea. I can remember when I was a little girl, my grandmother would show me how to make these but I never really paid attention. 25 years on, I finally understand why scones are loved all over the world; their sweet scent in my kitchen truly brings back some lovely memories. This recipe is pretty basic and really easy to follow, scones present a great way to use up your Christmas leftovers.
- 300g self-raising flour
- 50g diced butter
- 1 tbsp caster sugar
- ¼ cup honey
- 170ml milk
- ¼ tsp salt
- 1½ tsp bicarbonate of soda
- Heat oven to 200C/180C fan/gas 6. Whisk the butter into flour then tip into a bowl and stir in salt with bicarbonate of soda and sugar.
- Stir in the milk using a fork. Pour it in gradually so dough is not runny, you don't have to use al the milk.
- Tip onto a lightly floured surface and knead a couple of times to very gently bring together with your hands. Gently pat into a thick ball then cut out rounds with a floured cutter.
- Brush the tops with milk, then scatter with ordinary sugar.
- Bake on a baking sheet for 12 minutes, until risen and golden.