PennyBy Penny    

April 15, 2015

A little more complex than some but so worth the effort


500g strong white bread flour

80g softened butter

2 eggs

5 tspns baking powder

250ml milk

A beaten egg to glaze

80g sugar


1Heat oven to 220C

2Put the flour into a bowl

3Grease and line a baking tray

4Put all but 50g of the flour in a bowl

5Add the butter and rub in till it resembles fine breadcrumbs

6Add the sugar , eggs and baking powder and mix gently making sure you get to the bottom of the bowl

7Add in half the milk , while can mining it into the mixture

8Add the rest of the milk until combined ( again use feel add more or less as needed to combine )

9Sprinkle the remaining 50g of flour onto a work surface

10Tip the dough out and combine the flour into it gently. Please note the mix will be sticky

11Fold the dough in half , turn 90 degrees and repeat

12Continue to turn and fold until you have a nice smooth dough

13You can use a little extra flour if you need

14Roll the dough to about 2-2.5 cm thick

15Using the straight edge of pastry cutter cut out rounds . Do not be tempted to twist the cutter

16remould the dough to cut more but try not to overwork it

17Put the scones on the baking tray

18Rest for a few minutes

19Now 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

20Put in the oven and bake for about 15 minutes , until golden

21Cool on a wire rack