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Easy English Scone

Easy English Scones Recipe

Prep

10 mins

Bake

12-15 mins

Serves

5 to 6

Difficulty

Easy
Easy English Scone

About

Scones are a long-standing family favourite and a quintessential part of the British way of life. Delicious hot or cold, English scones are a major, much-loved part of any afternoon tea, party, or picnic. Enjoy these scrumptious scones with jam, cream, both, or neither! This super easy scone recipe yields unrivalled scone-y deliciousness!

made using

Pure Cane Caster Sugar

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Instructions
Ingredients
Reviews

Scones Recipe

Step 1

Pre-heat the oven to 170C / Pre-heat the oven to 200°C/Fan180/400°F/Gas 6.

Step 2

Sift the flour and baking powder into a bowl then rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the Tate & Lyle Caster Sugar and mix well.

Step 3

Make a well in the centre, pour in the milk and mix to a soft elastic dough.

Step 4

Knead lightly on a floured surface and pat out to about 2cm (¾”) thickness. Using a 5cm (2”) plain or fluted biscuit cutter, dip into a bowl of flour then stamp into rounds, placing them on a lightly greased baking sheet.

TOP TIP

Try not to over-handle the dough, as it will make it too tough. By the same token, try not to roll the dough out too thinly, or your scones won’t be deep enough.

Step 5

Gather up the trimmings and cut out more rounds. Brush with the beaten egg or milk for a glossy finish or sprinkle with a little flour for a soft finish.

Step 6

Bake for 12-14 minutes until well risen and golden brown. Leave to cool on a wire rack then serve warm, split and spread with butter or cream and jam.

TOP TIP

Did you know that the difference between a Cornish and Devon Scone is the cream order? For a Cornish Scone, pop the jam on then the cream and for a Devon Scone, a dollop of cream goes first followed by the jam! Once cooled, you can freeze your scones. Just make sure they’re defrosted at room temperature and reheated in the oven for 10 minutes before you eat them.

Ingredients – 8 items

Serving

1

Flour

Plain flour

225 g
Baking-powder

Baking powder

3 tsp
Butter

Cold unsalted butter, cubed

50 g
Pure Cane Caster Sugar

Tate & Lyle Caster Sugar

2 tbsp
Milk

Milk

120 ml
Eggs

Eggs (beaten)

to brush the trimmings

1

Clotted cream

to taste

Raspberry-jam

Jam

to taste

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Tea and olive oil in a cake... Sounds strange, tastes incredible! 

With a pretty fresh orange topping, this fragrant cake has to be tasted to be believed. A great one to make for Mother's Day later this month... be sure to wash it down with a cup of tea.

Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
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Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
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Ingredients:

For The Kimchi:

1 Chinese Cabbage
6 cloves garlic crushed
5cm Ginger grated
2 Tbsp Fish sauce
2 Tbsp Sriracha sauce
1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
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2 Medium Eggs
2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry

Method:

For the Kimchi:
-Quarter the cabbage and remove the core, slice into strips of approx 25mm. Place in a bowl with two teaspoons of sea salt. Leave for 1 hour.
-Mix the garlic, ginger, fish sauce, siracha sauce, sugar, rice vinegar together.
-Rinse the cabbage and drain well, transfer to a large bowl mix the paste in along with the radishes, carrots and spring onions.
-Pack the Kimchi into Kilner jars and leave to ferment overnight at room temperature.
-Chill the next days. It will keep for 2 weeks in the refrigerator.

For the Kimchi Pancakes:
-Whisk the eggs with the soy sauce, blend in the brine and the water.
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-Add half of the sliced spring onions to the mix.
-Heat 1 tbsp of oil in a large frying pan. Add spoonfuls of the batter to the base of the pan allowing a little space between each one.
-Fry for 2-3 minutes on each side until golden brown. Repeat until all the batter is used up.
-Make 15 small pancakes.
-They can also be frozen, so why not freeze half of the batch if they've not already been demolished!
No aspartame. Low in calories. And no compromise in taste. Looks like it’s not just sugar we’re experts in… Tate & Lyle Sweetener - now available from @Asda & @Sainsburys.
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