English Scones
Scones make the perfect afternoon tea treat. Soft, fluffy and best served warm.
Servings: 4
Ingredients
- 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
Instructions
- 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.