Scones
Tall, soft-centred scones with golden tops, made quickly with a light hand and best eaten warm with jam and clotted cream.
Method
- 1
Heat the oven to 220°C and line a baking tray with baking paper.
- 2
Mix the flour, baking powder and salt in a large bowl.
- 3
Rub in the butter with your fingertips until the mixture looks like fine breadcrumbs, then stir in the sugar.
- 4
Beat the egg in a measuring jug, add milk to reach 225 ml and mix, then set aside 1 tablespoon for glazing.
- 5
Make a well in the flour and pour in the rest of the egg and milk.
- 6
Mix with a table knife into a soft, slightly sticky dough, working quickly and without kneading.
- 7
Tip onto a floured surface and pat gently into a round about 3 cm thick.
- 8
Cut out scones with a floured cutter, pressing straight down without twisting.
- 9
Press the trimmings together lightly and cut out more until the dough is used up.
- 10
Set the scones close together on the tray and brush just the tops with the reserved glaze.
- 11
Bake until well risen and golden on top.
- 12
Cool on a wire rack for a few minutes and serve warm.
Notes
- Twisting the cutter seals the edges and makes the scones rise unevenly, so push straight down and lift straight up.
- The less the dough is handled, the taller and softer the scones. Stop mixing as soon as it comes together.
- Scones are best on the day. Refresh day-old ones in a warm oven for 5 minutes.
Equipment
Large mixing bowl, Measuring jug, 6 cm round cutter, Baking tray, Baking paper, Pastry brush, Wire rack