Hollis Mead Summer Scones
On warm summer days, what could be better than a delicious, indulgent summer scone with lashings of Hollis Mead Organic Cream?
Preheat the oven to 220°C (200°C fan, gas mark 6). Line a baking sheet with parchment.
Rub butter into the flour, until the mixture resembles breadcrumbs. Stir in the sugar and salt.
Make a well in the centre of the mix and stir in your Hollis Mead. Stir until the dough comes together.
Turn out onto a floured surface and shape into a rough square about 3 – 4 cm thick. Cut into rounds and transfer to the prepared baking sheet.
Brush all over with milk bake until golden and cooked through. Cool on a wire rack. Serve warm or cold plain or with jam and cream.
A delicious creamy tang and makes a wonderful base for fermented pickles.
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