Teatime scones - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Easy
Ingredients
- 225 g Self-raising white flour plus extra for rolling out
- 1 tsp Baking powder
- 40 g Butter (unsalted) cut into cubes and chilled
- ½ tbsp Unrefined golden caster sugar
- Salt
- 150 ml Milk (whole) plus extra for glazing
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1
Turn the oven on to 220°C (fan 200°C, gas mark 7). Grease a baking sheet by rubbing it with a little butter.
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2
Sieve the flour and baking powder into a large bowl. Rub in the butter using your fingertips until the mixture looks like fine breadcrumbs. Stir in the sugar and salt.
For this step you'll need:
- 225g Self-raising white flour plus extra for rolling out
- 1tsp Baking powder
- 40g Butter (unsalted) cut into cubes and chilled
- ½ tbsp Unrefined golden caster sugar
- Salt
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3
Use an ordinary knife to mix in the milk, a little at a time, until the mixture starts to come together. Sprinkle a little flour on the work surface and tip the dough out of the bowl.
For this step you'll need:
- 150ml Milk (whole) plus extra for glazing
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4
Put a little flour on your hands and very lightly knead the mixture for half a minute until it is smooth.
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5
Gently form the mixture into a ball and lightly pat it out to about 3cm thick. Dip a round cutter in flour and cut scones out from the dough. Put the scones onto the baking tray, spaced a little apart.
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6
Brush the tops of the scones with a little milk. Put the scones into the oven and bake for 8-10 minutes until risen and golden. Remove scones from the oven and allow to cool on a wire rack.