MAKES
8-10
DURATION
40 mins
DIFFICULTY
Easy
SCONES
• 250g plain flour
• 60g caster sugar
• 12g baking powder
• 3g fine sea salt
• 60g unsalted butter, cold
• 90g milk, cold
• 50g egg (1 medium egg)
• 60g raisins (optional)
• Egg wash to glaze
- Sift together all the dry ingredients.
- Crumble the butter into the dry ingredients, using your fingertips rub the butter into the dry ingredients to make sandy consistency. Be careful not to overmix.
- Make a well in the centre of the dry ingredients.
- Add the milk and egg to the dry ingredients. Mix quickly to form a dough.
- Turn unto a worktop and knead lightly until all traces of traces have disappeared. Be careful not to over knead.
- Bring the dough together into a square, gently press it down to one inch thick. Wrap it in baking paper or cling film and rest it in the fridge for 20-30 minutes.
- Preheat the oven to 180ºC/160ºC fan/gas 4 (350ºF/325ºF fan). Line a baking tray with baking paper.
- Remove the dough from the fridge, you may need to roll it out a little so that it’s 1-1.5cm thick. Ensure you have just enough flour on your work top.
- Using a round cutter (4 cm) dusted with flour, cut the dough out into rounds. Place the scones on the lined tray, then brush the topside of each scone with egg wash.
- Rest for ten minutes in the fridge before baking.
- Bake for approximately 12- 15 minutes or until the scones have risen and are golden in colour.
- Remove from the oven and allow them to cool before serving with plenty of clotted cream and your favourite jam.
