British Classics - A Recipe for English scones

July 11, 2017

 

WHAT YOU WILL NEED

-11/2 oz /40 g butter at room temperature/ slightly soft

-11/2 tablespoons caster/fine sugar

-8 oz/225 g self-raising flour

-a pinch of salt

-¼ pint/ 150 ml milk (you may need a little extra)

-Extra flour for dusting worktop

- rolling pin

-A flat baking sheet greased or lined with non-stick baking parchment

-A circular pastry cutter roughly 2 inches/4 - 5 cm across

-Set your oven to: 220° C, 425° F, gas mark 7

 Let’s get started Sieve the flour into a medium sized bowl. Add the butter and rub it into the flour with your fingertips until the mixtures looks like fine breadcrumbs. Stir in the sugar and salt. Add one third of the milk and stir it into the mixture using a knife with a broad blade. Add the remaining milk in two batches. If the mixture is very dry add a little more milk. The mixture should be soft but not sticky. When all of the milk is incorporated, flour your hands lightly and gently knead the dough into a ball. Sprinkle some flour on the worktop, tip the dough out on top. Put some flour on your rolling pin and roll out the dough to a thickness of not less than 1 inch/3 cm. Cut out rounds with the pastry cutter and place on the baking tray a few centimeters apart. Remix the remaining dough and repeat. Dust each scone lightly with flour for a plain finish. If you would like a shiny finish, mix an egg with some milk until combined. Then use a pastry brush to paint the top of the scones with the mixture. Bake near the top of the oven for 12-15 minutes or until they are risen and golden brown. Transfer to a wire rack to cool but eat them as soon as possible as they go stale very quickly. Serve with butter or clotted cream and jam.

 

Tip: Do not roll the scone dough any thinner than 1 inch/3 cm or they will not rise properly.

Tip: Freeze as soon as cool. Re-heat on a low temperature before serving warm.


Good Luck!

 

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