These scones are absolutely delicious. They're perfect for a afternoon tea or just a general sweet treat.
Ingredients
450g self-raising flour
A pinch of baking powder
A generous pinch of salt
50g caster sugar
110g unsalted butter, diced
1 medium egg, lightly beaten
50ml double cream
100 to 200ml milk, as needed
1 medium egg beaten with 1 tablespoon water to glaze
Method
1. Preheat oven to 180 C / Gas 4. Lightly grease a baking tray.
- Sift the flour, baking powder and salt into a bowl and stir in the sugar. Using your fingertips, lightly rub in the butter until the mixture resembles dried breadcrumbs. Add the egg, cream and enough milk to moisten (start with 100ml, adding more if needed. Mix well until it has a soft, doughy texture - but it shouldn't be too moist.
3. Gather the dough into a ball and turn it out on to a floured surface. Roll lightly with a rolling pin to 2.5cm (1 in) thick.
4. Cut out with a round cutter, transfer to greased baking tray.
5. Brush the tops with the egg glaze.
6. Bake in preheated oven for 15 to 20 minutes or until well browned.
7. Serve with jam and clotted cream.
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