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Scones

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

Put the flour into a bowl

3

Grease and line a baking tray

4

Put all but 50g of the flour in a bowl

5

Add the butter and rub in till it resembles fine breadcrumbs

6

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

7

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

8

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

9

Sprinkle the remaining 50g of flour onto a work surface

10

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

11

Fold the dough in half , turn 90 degrees and repeat

12

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

13

You can use a little extra flour if you need

14

Roll the dough to about 2-2.5 cm thick

15

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

16

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

17

Put the scones on the baking tray

18

Rest for a few minutes

19

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

20

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

21

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

Put the flour into a bowl

3

Grease and line a baking tray

4

Put all but 50g of the flour in a bowl

5

Add the butter and rub in till it resembles fine breadcrumbs

6

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

7

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

8

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

9

Sprinkle the remaining 50g of flour onto a work surface

10

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

11

Fold the dough in half , turn 90 degrees and repeat

12

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

13

You can use a little extra flour if you need

14

Roll the dough to about 2-2.5 cm thick

15

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

16

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

17

Put the scones on the baking tray

18

Rest for a few minutes

19

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

20

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

21

Cool on a wire rack

Scones

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