- The fastest cake in the world…
This is my simple store-cupboard recipe. I use a K-Mix stand mixer; if you don’t have a mixer then this is a good upper-body workout!
350g self-raising flour, plus more for dusting
¼ tsp salt
1 tsp baking powder
85g cold butter, in cubes
3 tbsp caster sugar
175ml milk
1 tsp vanilla extract
squeeze of lemon juice
slack handful of sultanas (or other dried fruit)
one egg – beaten, for glazing
serve with jam, clotted cream and tea or homemade Pimms!
Instructions:
1. Heat your oven to 220c / gas mk 7. Attach K-Mix knife blade.
2. Tip the flour into the mixing bowl, add salt, butter & baking powder then switch on to speed 2 (not the movie) and mix until the mixture resembles breadcrumbs, then stir in the sugar.
3. Tip the milk into a microwaveable jug and nuke for 20 – 30 seconds until warm, not hot. Once it’s done, add the vanilla essence & a good squeeze of lemon juice.
4. Pop a baking tray into your hot oven.
5. Switch mixer to speed 2 again and add jug ingredients. Mix until a dough is formed (don’t overwork) then add the sultanas and stir through.
6. Tip the mixture onto a dusted (with flour, not Pledge) surface& roll to a thickness of 3 – 4cm.
7. Use a smooth-edged cutter (I use a 5cm one and get around 8 hefty scones), dipped in flour, to cut out the scones, brush the tops with the beaten egg and pop them straight onto the hot baking tray.
8. Cook for 10 – 15 minutes (until risen & golden); avoid burning your mouth by leaving the kitchen as the scones cool on a wire rack.
9. Smother in clotted cream & strawberry jam (the scones, not you.)
10. Repeat on a weekly basis.
