Sweet, crunchy scones

Recipe by:

Fluffy and delicious, serve with a blob of cream and jam or marmalade

Sweet, crunchy scones

SERVES

10

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

10

MINUTES

CUISINE

COURSE

Baking

Method

  1. First, preheat the oven to 250°C/475°F/Gas Mark 9.

  2. 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.

  3. 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.

  4. Brush the tops with egg wash and dip each one in crunchy Demerara or coarse granulated sugar.

  5. 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.

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 wash 

  • crunchy Demerara sugar or coarse granulated sugar for coating the top of the scones

Method

  1. First, preheat the oven to 250°C/475°F/Gas Mark 9.

  2. 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.

  3. 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.

  4. Brush the tops with egg wash and dip each one in crunchy Demerara or coarse granulated sugar.

  5. 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.