A little more complex than some but so worth the effort
Heat oven to 220C
Put the flour into a bowl
Grease and line a baking tray
Put all but 50g of the flour in a bowl
Add the butter and rub in till it resembles fine breadcrumbs
Add the sugar , eggs and baking powder and mix gently making sure you get to the bottom of the bowl
Add in half the milk , while can mining it into the mixture
Add the rest of the milk until combined ( again use feel add more or less as needed to combine )
Sprinkle the remaining 50g of flour onto a work surface
Tip the dough out and combine the flour into it gently. Please note the mix will be sticky
Fold the dough in half , turn 90 degrees and repeat
Continue to turn and fold until you have a nice smooth dough
You can use a little extra flour if you need
Roll the dough to about 2-2.5 cm thick
Using the straight edge of pastry cutter cut out rounds . Do not be tempted to twist the cutter
remould the dough to cut more but try not to overwork it
Put the scones on the baking tray
Rest for a few minutes
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
Put in the oven and bake for about 15 minutes , until golden
Cool on a wire rack
Ingredients
Directions
Heat oven to 220C
Put the flour into a bowl
Grease and line a baking tray
Put all but 50g of the flour in a bowl
Add the butter and rub in till it resembles fine breadcrumbs
Add the sugar , eggs and baking powder and mix gently making sure you get to the bottom of the bowl
Add in half the milk , while can mining it into the mixture
Add the rest of the milk until combined ( again use feel add more or less as needed to combine )
Sprinkle the remaining 50g of flour onto a work surface
Tip the dough out and combine the flour into it gently. Please note the mix will be sticky
Fold the dough in half , turn 90 degrees and repeat
Continue to turn and fold until you have a nice smooth dough
You can use a little extra flour if you need
Roll the dough to about 2-2.5 cm thick
Using the straight edge of pastry cutter cut out rounds . Do not be tempted to twist the cutter
remould the dough to cut more but try not to overwork it
Put the scones on the baking tray
Rest for a few minutes
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
Put in the oven and bake for about 15 minutes , until golden
Cool on a wire rack