Ingredients
225g (8oz) self-raising flour
1 Teaspoon of baking powder
A pinsh of salt
25g (1oz) caster sugar
50g (2oz) unsalted butter (slightly softened)
150ml (1/4 pint) milk
1 Egg (beaten) or Plain flour(for brushing or dusting)
Method
Perheat the oven at 202° C.
Sift tofether the flour, baking powder and salt into a bowl.
Stir in the sugar, add the butter and rub quickly into the flour, creating a fine breadcrumbconsistency. Add the milk, a little at a time, working to smooth dough.
This is nowbest left to rest for 5 to 15 minutes before rolling.
Roll out the dough on a lightly floured work surface until 2cm (3/4″) thick. Using a 5cm (2″) pastry cutter, cut the dough, using a sharp tap and not twisting the dough as you cut.
Twisting the scone mix will result in an uneven rising. Once cut, the sones can be either brushed with the beaten egg for a shiny glaze, or dusted with the flour for a matt finish.
Place the scones on a greased baking tray and bake in the pre-heated oven for 10 to 12 minutes until golden brown. Allow to cool slightly, and servewhile still warm.
Sift tofether the flour, baking powder and salt into a bowl.
Stir in the sugar, add the butter and rub quickly into the flour, creating a fine breadcrumbconsistency. Add the milk, a little at a time, working to smooth dough.
This is nowbest left to rest for 5 to 15 minutes before rolling.
Roll out the dough on a lightly floured work surface until 2cm (3/4″) thick. Using a 5cm (2″) pastry cutter, cut the dough, using a sharp tap and not twisting the dough as you cut.
Twisting the scone mix will result in an uneven rising. Once cut, the sones can be either brushed with the beaten egg for a shiny glaze, or dusted with the flour for a matt finish.
Place the scones on a greased baking tray and bake in the pre-heated oven for 10 to 12 minutes until golden brown. Allow to cool slightly, and servewhile still warm.
