Scones
Scones are the easiest British tea-time treat and chances are that you will have all the ingredients for this recipe already. They’re a perfect treat, whether jam-and-cream-topped, plain or slathered in butter.
Ingredients
Makes 6 x 65g scones
- 75ml milk
- 185g plain flour
- 10g baking powder
- 40g cold butter (cut into small cubes)
- 50g caster sugar
- 1 egg, plus extra for glazing
Method:
- Preheat the oven to 220°C/fan 200°C/gas mark 7
- Put the flour and baking powder in a large bowl and add the butter
- Using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs
- Stir through the sugar Whisk the egg with the milk, then add this to the flour
- Mix until it comes together to form a soft dough. The mixture should feel quite sticky and wet – if it’s too dry, add a splash more milk
- Lightly flour your work surface and tip the dough on to the surface
- Knead the dough gently by folding it in half, turning 90° and then folding again, repeating this process a couple of times until the dough feels smooth
- Roll out the dough to a thickness of 3cm and cut out your scones using a scone cutter, reworking the offcuts together again to ensure you use all the dough
- Place the scones on a baking tray lined with greaseproof paper, making sure they have enough space around them to rise
- Leave for approximately 30-45 minutes at room temperature
- Glaze the tops with a beaten egg and bake in the oven for approx 15-18 minutes, or until well risen and golden brown