Perfect English scones
Recipe by Anne-Sophie Vidal, from Fashion Cooking.
- Makes
- About 10
Ingredients
- Plain flour 500 g
- Caster sugar 50 g
- Cold salted butter, cubed 125 g
- Semi-skimmed milk 300 ml
- Baking powder 2 heaped tbsp
For the tops
- Egg, beaten 1
- Water 1 tbsp
- Salt pinch
Method
- Heat the oven to 200°C conventional. Line a baking tray.
- Sift the flour and baking powder into a bowl, then stir in the sugar. Rub in the cold butter until the mixture resembles breadcrumbs.
- Add the milk gradually, mixing with a fork, until you have a soft dough that is neither sticky nor dry. You may not need every drop.
- Turn onto a lightly floured surface. Handle only until smooth, then pat or roll to 3 cm thick.
- Cut into rounds with a 5–7 cm cutter. Put them on the tray and brush only the tops with the egg, water and salt mixture.
- Bake for 15–20 minutes, until tall and golden. Serve warm with jam and clotted cream.
Scale
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