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Ingredients
- 450 grams all-purpose flour, plus more for dusting
- 1.5 tsp kosher salt
- 1/5 TBS baking powder
- 50 grams granulated sugar
- 100 grams unsalted butter, softened and cut into pieces
- 2 large eggs
- About 225 ml whole milk
- Coarse sugar for sprinkling
- Clotted cream, for serving
Details
Servings 15
Preparation
Step 1
1. Preheat oven to 400F.
2. Put the flour, salt, baking powder, and sugar in a large bowl, and stir to combine. Add the butter and rub it in with your fingertips until the mixture resembles breadcrumbs.
3. Crack the eggs into a measuring jug and then add milk to make the total liquid 10 fluid oz. Stir the eggs and milk mixture into the flour - you may not need it all - and mix to a soft, slightly sticky dough.
4. Turn the dough out onto a lightly floured work surface and knead gently until it just comes together. Roll out the dough into a rectangle about 3/4-inch thick.
5. Cut into as many rounds as possible with a 2-inch fluted cutter, flouring the cutter after each cut. Place the scones on a baking tray lined with parchment. Brush the tops of the scones with a little extra milk, or any extra egg and milk left in the jug. Lightly sprinkle coarse sugar over the top.
6. Bake for 12-15 minutes, or until the scones are well-risen and a pale, golden brown. Lift onto a rack to cool slightly before serving.
Makes 15 scones.
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