Sweet, crunchy scones
Fluffy and delicious, serve with a blob of cream and jam or marmalade
SERVES
10
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
450g (1lb) plain white flour
75g (3oz) butter
2 small free-range eggs
pinch of salt
25g (1oz) caster sugar
1 heaped teaspoon plus 1 rounded teaspoon baking powder (25g/1oz approx.)
200ml (7fl oz) approx. milk to mix
To glaze:
Egg washÂ
crunchy Demerara sugar or coarse granulated sugar for coating the top of the scones
Method
First, preheat the oven to 250°C/475°F/Gas Mark 9.
Sieve all the dry ingredients together in a large wide bowl. Cut the butter into cubes, toss in the flour and rub in the butter. Make a well in the centre. Whisk the eggs, put into a measure and add milk to bring the liquid up to 300ml (10fl oz), add all but 2 tablespoons (save to egg wash the top of the scones to help them to brown in the oven) to the dry ingredients in one go and mix to a soft dough.
Turn out onto a floured worktop. Don’t knead but shape just enough to make a round. Roll out to about 2 ½ cm (1-inch) thick and cut or stamp into scones.
Brush the tops with egg wash and dip each one in crunchy Demerara or coarse granulated sugar.
Put onto a baking tray – no need to grease. Bake in a hot oven for 10 minutes until golden brown on top. Cool on a wire rack.
