Scones

Scones

Scones

Course: DessertCuisine: English
Servings

4

servings
Cooking time

40

minutes

Ingredients

  • 250 g self-raising flour

  • 1 tsp baking powder

  • 40 g softened butter

  • 25 g caster sugar

  • 1 large free-range egg

  • 100 ml milk

Directions

  • Preheat the oven to 220C/425F/Gas 7 (200C Fan).
  • Put the flour and baking powder into a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.
  • Beat the egg in a measuring jug. Make up to 100ml/3½fl oz with the milk, then set aside a tablespoon for glazing the scones later.
  • Gradually add the egg and milk to the dry ingredients, stirring it in until you have a soft slightly sticky dough
  • Turn the mixture out onto a lightly floured surface and pat out until it is about 2cm/¾in thick. Use a 4cm/1½in fluted cutter to stamp out the scones. Make sure you don’t twist the cutter or the scones will not rise evenly.
  • Gently gather the trimmings together and pat out again to cut more scones
  • Arrange the scones on the greased baking trays and brush the tops with the remaining milk.
  • Bake for 8-10 minutes, or until well risen and golden-brown. Transfer to a wire rack to cool.
  • To serve, cut each scone in half and top with strawberry jam and clotted or whipped cream.