A quintessentially British afternoon treat best served with a dollop of cream and fruity jam and your favourite pot of tea.
- 75 g butter ((chilled and cut up into cubes))
- 350 g self raising flour ((plus a little extra for dusting))
- 1 1/2 teaspoons baking powder
- 30 g caster sugar
- 120 g milk
- 2 large eggs ((lighly beaten))
- Preheat the oven to 220 or 200 C fan forced. Line a tray with baking paper and set aside.
- Place the flour, baking powder, sugar and butter into the mixing bowl and mix 5 sec/speed 8 until breadcrumbs form.
- Add the milk and all but 2 tablespoons of the beaten egg and mix for 10 sec/speed 4 until the mixture comes together.
- Knead for 30-40 sec/interval.
- Turn the dough out onto a floured surface and lightly knead until it comes together and gently roll and pat out to form a rectangle about 2cm thick.
- Using a 6cm round cutter, cut out as many rounds as possible from the first rolling and lay them on the baking sheet. Gather the trimmings then roll and cut out again. Repeat until you have 10 scones.
- Brush the tops of the scones with the reserved egg mixture and bake in the oven for 15 minutes until well risen and golden. Remove and cool on a wire rack.
Try not to over handle the dough and dip the cutter into flour before cutting out each scone to prevent the dough from sticking to it.
- Category: Cake