These scones are a delicious mid-morning or afternoon treat. I love to serve
them with strawberry jam and whipped double cream. I make a half batch if it’s
just us and a full batch if we have guests.
Makes 8
Ingredients
For the filling:
- 450g plain flour or 350g plain flour and 100g wholemeal flour
- 15g baking powder sifted
- 30g caster sugar
- Pinch of salt
- 100g butter, cubed
- 2 eggs
- 200ml whole milk
Jam and clotted or softly whipped cream to serve
Equipment: baking tray
Method
Preheat your oven to 220 °C /200 °C fan/Gas mark 7.
Mix the dry ingredients in a large bowl.
Rub the butter into the flour until the mixture resembles fine breadcrumbs.
Whisk the eggs and milk together. Make a well in the centre of the dry
ingredients and pour in about three quarters of the eggy milk. Use a fork to
bring the flour from the edge of the bowl into the centre and bring the mixture
together.
Add more liquid if required but keep a little back to brush over the top of the
scones. Don’t over-mix, the mixture should be soft but not wet.
Turn out onto a floured surface and gently shape into a round and flatten down
so that is about 2 inches thick.
Divide into 8 triangles with a bread knife and place on a lined baking tray. Brush
the tops of the scones with the eggy milk and bake in the oven for about 20-25
minutes. Cool on a wire rack.
Food by Miriam 