Scones

PennyAuthorPenny
00DifficultyIntermediate

A little more complex than some but so worth the effort

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Yields1 Serving

 500g strong white bread flour
 80g softened butter
 2 eggs
 5 tspns baking powder
 250ml milk
 A beaten egg to glaze
 80g sugar

1

Heat oven to 220C

2
3
4

Put the flour into a bowl

5
6
7

Grease and line a baking tray

8
9
10

Put all but 50g of the flour in a bowl

11
12
13

Add the butter and rub in till it resembles fine breadcrumbs

14
15
16

Add the sugar , eggs and baking powder and mix gently making sure you get to the bottom of the bowl

17
18
19

Add in half the milk , while can mining it into the mixture

20
21
22

Add the rest of the milk until combined ( again use feel add more or less as needed to combine )

23
24
25

Sprinkle the remaining 50g of flour onto a work surface

26
27
28

Tip the dough out and combine the flour into it gently. Please note the mix will be sticky

29
30
31

Fold the dough in half , turn 90 degrees and repeat

32
33
34

Continue to turn and fold until you have a nice smooth dough

35
36
37

You can use a little extra flour if you need

38
39
40

Roll the dough to about 2-2.5 cm thick

41
42
43

Using the straight edge of pastry cutter cut out rounds . Do not be tempted to twist the cutter

44
45
46

remould the dough to cut more but try not to overwork it

47
48
49

Put the scones on the baking tray

50
51
52

Rest for a few minutes

53
54
55

Now glaze the tops with the beaten egg. Try to just glaze the tops as if the glaze goes down the size it effects the rise

56
57
58

Put in the oven and bake for about 15 minutes , until golden

59
60

Cool on a wire rack

Category

Ingredients

 500g strong white bread flour
 80g softened butter
 2 eggs
 5 tspns baking powder
 250ml milk
 A beaten egg to glaze
 80g sugar

Directions

1

Heat oven to 220C

2
3
4

Put the flour into a bowl

5
6
7

Grease and line a baking tray

8
9
10

Put all but 50g of the flour in a bowl

11
12
13

Add the butter and rub in till it resembles fine breadcrumbs

14
15
16

Add the sugar , eggs and baking powder and mix gently making sure you get to the bottom of the bowl

17
18
19

Add in half the milk , while can mining it into the mixture

20
21
22

Add the rest of the milk until combined ( again use feel add more or less as needed to combine )

23
24
25

Sprinkle the remaining 50g of flour onto a work surface

26
27
28

Tip the dough out and combine the flour into it gently. Please note the mix will be sticky

29
30
31

Fold the dough in half , turn 90 degrees and repeat

32
33
34

Continue to turn and fold until you have a nice smooth dough

35
36
37

You can use a little extra flour if you need

38
39
40

Roll the dough to about 2-2.5 cm thick

41
42
43

Using the straight edge of pastry cutter cut out rounds . Do not be tempted to twist the cutter

44
45
46

remould the dough to cut more but try not to overwork it

47
48
49

Put the scones on the baking tray

50
51
52

Rest for a few minutes

53
54
55

Now glaze the tops with the beaten egg. Try to just glaze the tops as if the glaze goes down the size it effects the rise

56
57
58

Put in the oven and bake for about 15 minutes , until golden

59
60

Cool on a wire rack

Scones