| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
scones
|
Ingredients
Scones
- 250 g self-raising flour
- 1 tsp baking powder
- 30 g Caster sugar
- 40 g Unsalted butter
- 1 Egg (egg yolk only)
- 100 ml Milk
- Handful Sultanas
To Serve
Ingredients
Scones
To Serve
|
|
Instructions
- Preheat the oven to 220C. Lightly grease baking tray.
- Put the flour and baking powder in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles breadcrumbs.
- Add sugar to the flour mixture and gently combine using your fingertips.
- Gradually add milk into the flour mixture using a blunt knife to combine. Continue to add the milk until it is all mixed to a soft, sticky dough (you may not need all the milk, so ensure you add this in slowly as opposed all in one go).
- Turn dough out onto a lightly floured work surface, knead lightly and work in the sultanas, if using. Roll out to a rectangle about 2cm thick.
- Cut into as many rounds as possible with a fluted small to medium sized cutter and place them on the prepared baking tray.
- Lightly beat your 1 egg yolk and gently brush the tops of the scones only, this will ensure your scones have a nice golden brown colour once ready.
- Place into oven and bake for 12–15 minutes, or until the scones are well risen and a golden-brown colour. Lift onto a wire rack to cool. Eat as fresh as possible.
- To serve, split the scones and top with strawberry jam and clotted cream.