Saffron Scones

Photo: flickr user avlxyz

Ingredients

1 pkt or 1 level tsp saffron strands

150 mls milk

225 grams selfraising white flour

1 pch salt

1 level tsp baking powder

40 grams firm unsalted butter or margarine

2 tablespoons caster sugar

beaten egg to glaze

lightly grease a baking sheet.

Roughly break up the saffron strands and place.

Preparation

In a saucepan with half of the milk. Bring lust to the boil then remove from the heat and leave to infuse for 20 minutes and cool.

Sift the flour salt and baking powder into a bowl.

Add the butter cut into small pieces and rub in using the fngertips until the mixture resembles fine breadcrumbs.

Stir in the sugar.

Using a roundbladed knife stir in the saffron milk and half of the remaining milk Mix to a soft dough adding the rest of the milk if the mixture is too dry: it should be soft and slightly sticky.

Knead lightly and roll out to a 20mm thickness.

Cut out rounds using a 50mm cutter. Place on the baking sheet and brush the tops with the beaten egg.

Bake on the top runners of the roasting oven for 10 to 12 minutes until well risen and golden brown.

Transfer to a wire rack to cool.

Serve split with butter or clotted cream and fruits.

Use either 1/2 or 1 sachet saffron strands depending on the strength of flavour required. As with any recipe using baking powder scones should be baked immediately as the baking powder is activated as soon as it comes into contact with liquids.If you wish replace the saffron with the fnely grated rind of 1 orange and 1 level tbsp finely snipped rosemary leaves. Do not heat the milk before mixing. With its golden colour wonderful aroma and intriguing taste real saffron gives an exciting lift to the humble scone. Serve warm with melting butter or generous scoops of thick clotted

Makes 12 scones