This makes aprox 6 scones
- 225g self-raising flour
- 2 tsp baking powder (double effect: fizzy with water -> bubbles -> in the oven expand)
- pinch salt
- 25g caster sugar
- 50g unsalted butter
- 150ml whole milk
- 1 egg bitten for washing
- Clotted Cream
- icing sugar
- Prepare a baking tray. Wash with a bit of melted butter, then spread some flour and finally smack the tray to remove the flour. You should have a light dusted tray.
- Pre-heat oven at 220C
- Sift flour, baking powder and salt in a bowl. Stir in the sugar.
- Add the butter and “rub” with the flour mix until it looks like breadcrumbs. Tosh a bit the bowl and check there is no butter pieces.
- Add the milk bit a bit. Mixing with one hand.
- Put the dough on the work surface and knead it for 7-8 minutes. It is a very wet dough so use a scrapper to help you. At then it should be a bit more manageable , then form a ball with your hands and let it rest for 20 minutes.
- Roll out the dough on a lightly floured surface. Put flour on your rolling pin and spread the dough until it is aprox 2cm thick. If it is thinner than this, the scone will not rise much!.
- Use a pastry cutter of 8-10cm diameter. Cut the dough with one strong move, dont twist it! Remove the cutter, and do the same in different part of the dough until you can use it anymore. Remove the leftover dough with the help of a spoon or similar without breaking the scone shape.
- If you have dough left, repeat the process. Spread to 2cm thick, use cutter, etc
- Transfer the scones to the tray. Wash only the top with the egg wash. Rest for 10 minutes.
- Wash again the top of the scones and transfer to the oven.
- Bake for 10-12 minutes until the top is golden brown. Use a tooth pick to be sure the inside of the scone is baked. The pick should come out clean.
- Let the scone cool down.
- For serving, use a bread knife and cut approx by the middle. You can use anything you like, the typical fillings is clotted cream and jam!
- You can spread some icing sugar on top for decoration