Grandma’s Sweet White Scones
The trick to these sweet white scones is to make sure that the butter is really chilled so that it breaks and crumbles into the flour to give the scones their extra-special light texture.
SERVES
20
PEOPLE
PREP TIME
50
MINUTES
COOKING TIME
10
MINUTES
Ingredients
Makes 18-20 scones using a 7.5cm cutter
900g plain flour
50g caster sugar
3 heaped tsp (60g) baking powder
pinch of salt
175g butter, cut into small cubes and chilled
3 eggs
450ml full-fat milk (approx.)
egg wash (1 egg whisked thoroughly with 1 dessertspoon milk)
75g crunchy Demerara sugar or coarse granulated sugar (approx.), for the tops of the scones
To serve: homemade jam and whipped cream or butter
