Scones make the perfect afternoon tea treat. Soft, fluffy and best served warm.
- 450 grams self-raising flour
- 2 tsp baking powder
- 75 grams ice cold butter cut into cubes
- 50 grams castor sugar
- 2 eggs
- 250 ml fresh cream (you can use full cream milk as well)
- pinch of salt
- egg to brush the top
- clotted/ whipped cream to serve
- strawberry jam to serve
Preheat Oven to 200 Degrees Celsius (205 to be exact)
Sift together flour, baking powder and salt.
Add in the chopped butter, and rub butter into the flour mix using your fingertips until a fine breadcrumb consistency. You can also "cut" the butter through with a knife.
Beat the eggs into a measuring jug, then add the milk. Make a well in the center of the flour and stir the egg and milk into the flour – you may not need it all – and mix to a soft, sticky dough.
Turn out onto a lightly floured work surface, knead very lightly to form a thickness of about 2 cm.
Cut into as many rounds as possible with a a 5 cm cutter and place them on the prepared baking trays. Brush the tops of the scones with a little extra milk, or any egg and milk left over.
Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour.
Serve with your choice of cream and jam.