Scones
Ingredients
225g self-raising flour, plus extra for
dusting
1 tbsp baking powder
2 tbsp caster
sugar
50g cold butter, cut into cubes
1 free-range egg
75ml milk
Whipped cream and strawberry jam for the filling
Method
Preheat the oven to 200C
Place the flour, baking powder and sugar in a food processor and pulse
briefly to combine. Add the butter and pulse until the mixture resembles
breadcrumbs.
Transfer the mixture to a bowl and make a well in the
centre.
In another bowl, beat together the eggs and milk, reserving a tablespoon of
the mixture to use as an egg wash. Add the rest to the flour mixture, stirring until the mixture comes together to form a dough. Turn
out onto a floured work surface and knead briefly until the dough is smooth.
Gently press the dough out to a thickness of about 2.5cm and cut out
circles using a biscuit cutter. Arrange the scones on a baking tray, spaced
slightly apart, and brush the tops with the reserved egg wash.
Bake the scones for 10-12 minutes, or until golden-brown and risen. Transfer
to a wire rack to cool slightly.
To serve, cut each scone in half and serve with cream and strawberry
jam.
