Get ready to take your scone game to new heights. These aren't just any scones, they're THE scones—with a texture so light it's practically sinful and a flavor profile that's all sorts of awesome. Oh, and did we mention the Raspberry & Pomegranate Jam? This jam is not just an accompaniment; it's the show-stealer that turns each bite into a celebration. You're not just baking, you're creating an experience!
Ingredients
450gself-raising flour
1pinchsalt
1tbspbaking powder
1tbspcaster sugar
100gunsalted butterchilled
320mlmilk
1jarRaspberry & Pomegranate Jam
Method
Preheat the Oven: Get it to 220C and set the racks.
Dry Ingredients: Sift flour, salt, baking powder, and caster sugar.
Butter Time: Dice and incorporate chilled butter until mixture is crumbly.
Mix: Add milk gradually, mixing until a soft dough forms.
Roll: Flatten dough to a 2.5-3cm thickness.
Cut: Use a 4cm round cutter, employing a twisting motion for optimal rise.
Second Round: Re-form and cut more scones if needed.
Prep: Place scones on a tray and brush tops with milk.
Bake: 20-25 minutes till golden. No peeking for the first 5 minutes!
Cool and Serve: 5 minutes on a wire rack, then into a towel-lined basket. Serve with the jam.
