Scones are wonderfully delicious and easy to make. They can be made plain or with some dried fruit added. Best served as fresh as possible, cut in half spread generously with jam of your choice and topped with a good spoonful of thick cream.
I make them by sieving together self raising flour , baking powder rubbing in the cold butter until it resembles bread crumbs, stirring in sugar then adding in the liquid mixture (milk and eggs) mixing it all together into a sticky dough.
Then rolled to about an 3-4cm thick and cut .
Prep time: Less than 20 minutes
Cook time: 10-15 mins
Makes 8-10 scones
450g (3 3/4cup)self raising flour
2 rounded tsp baking powder
75g ( 1/4 cup + 1 tbsp) butter
50g (1/4 cup)sugar
2 large eggs
225ml / 8fl oz (1 cup) milk
- Heat the oven to 220 degrees Celsius. Lightly grease baking a baking sheet.
- Sift the flour and baking powder into a bowl. Mix in cold butter and rub it in until the mixture resembles fine breadcrumbs.
- Stir in sugar. Beat the eggs together and make up to 300ml (10fl oz)with the milk. Put about 2 tbsp aside in a cup for later.
- Add the egg mixture to the dry ingredients stirring it in until you have a soft dough.
- Scatter some flour onto the work surface and turn dough onto it.Sprinkle the dough with a little bit of flour and then fold the dough 2-3 times until it is a little smoother.
- Flatten it to a thickness of 3cm-4 cm. Use a 21/2 inch cutter (smooth edged cutters tend to cut more cleanly giving a better rise) plunge into the dough, straight down then lift it out straight out. Repeat process. Gently push dough together, knead, flatten and cut out more scone.
- Arrange on the prepared baking sheets and brush the tops with the reserved beaten egg mixture .
- Bake for 10 – 15 minutes until well risen and golden on top.
- Transfer to wire rack and leave to cool.