A British classic recipe for afternoon tea. These are served with either cream (clotted cream is considered the ultimate) and jam or butter and jam.
Makes 9
225g self raising flour
1 tsp baking powder
40g butter, cubed
25g caster sugar
125ml milk
1 egg, beaten
Preparation Time: 8 minutes. Cooking Time: 10 minutes.
1. Place the flour and baking powder into a bowl and rub in the butter until it resembles fine breadcrumbs.
2. Stir in the sugar.
3. Whisk the egg and milk together and add enough milk to the dry ingredients to make a soft dough. Reserve a little for brushing the tops.
4. Turn dough onto a floured surface and knead lightly.
5. Roll out to about 2cm thick and cut scones using a 5cm round or fluted cutter. Reroll the dough if needed.
6. Place the scones onto a baking sheet or Bake-O-Glide. Brush with reserved egg and milk
7. Bake in the oven. CAST OVEN: place on the third runners down in the roasting oven or oven on R7 setting. FAN OVEN: preheated to R7/200°C/400°F. Bake for 8-10 minutes, until risen and golden. Turn the shelf once after 5 minutes.
8. Serve warm with butter and fruit conserve or cold with clotted cream and fruit conserve.
