Here I have for you another tried and tested recipe from the lovely National Trust Book of Scones. According to the book, these are a favourite of Grey’s Court in Oxfordshire. I’ve not been here myself but their scone recipe is lovely!
I still haven’t quite managed the art of getting the right thickness of scone, so, more testing is required – shame!
Perfect for Summer afternoon tea, don’t worry if you don’t have fresh peaches, I used tinned and the scones were just fine!
What you need:
500g plain flour
2 tsp baking powder
100g caster sugar
125g butter, cubed
3 fresh peaches, roughly chopped
1 tsp poppy seeds
1/2 tsp vanilla extract
1 egg, beaten
100 ml milk
What you do:
- Preheat your oven to 190°c and line a baking tray with greaseproof paper.
- Sift the flour, baking powder and sugar into a mixing bowl, and then, using your fingertips, rub in the butter until the mixture looks like breadcrumbs.
- Stir in the chopped peaches, poppy seeds and vanilla.
- Add the egg and enough milk to make a soft dough.
- Lightly flour your work surface and turn out the mixture.
- Roll to about 4cm thick and stamp out the scones using a 7cm round cutter.
- Use your scraps for re-rolling and cutting out some more! 😉
- Place on your baking sheet and brush the tops with milk.
- Bake for 15-20 minutes or until golden brown.
As suggested, I served with apricot jam and clotted cream – jam on first!
Until next time….Happy Baking!