Dust a large baking tray with a little flour and pre-heat the oven.
Sieve the flour and baking powder into a bowl, add the sugar and blend together well.
Add the butter to the bowl and using a fork, blend everything together until the mixture resembles fine breadcrumbs.
Stir in the milk then use your hands to bring together a soft mass of dough.
Lightly dust the worktop with flour, place the dough in the middle and flatten it to 3cm/1” with your hands.
Press a round pastry cutter or upturned coffee cup into the dough to cut out circles.
Lift the dough circles onto the prepared baking tray.
Bake for 15-18 minutes, until golden brown
Rhubarb Jam Compote
Wash, dry and slice the rhubarb into 3xm/1” lengths.
Put the rhubarb, sugar, orange zest and juice into a saucepan over a medium heat.
Boil, stirring occasionally for 20-25 minutes until the jam compote starts to thicken.
Pour the jam compote into a warm sterilized jar.
Large oven tray (scones). Saucepan and sterilized jam jar (compote)
220˚C, Fan 200˚C, 425˚F, Gas 7.
Though as I like my scones BIG then this is just 4 scones for me.
Variation - added some sultanas and ground all spice. Yummy.
By Abby M
05 Mar 2018
tasty and family agreed, but more of a sweet bread than scones, will do half white and half whole next time and might try them thinner with more Xylitol (as this is what i substituted for brown) sugar to see if they come out a bit like biscuits instead