A tried and tested recipe for an old school favourite! There is just something comforting about a gorgeous fluffy scone with some jam and cream and a big cup of tea. A gorgeous combination!
500ml (2 cups) flour
15 ml (1tbsp) baking powder
2ml (1/4 tsp) salt
80g butter
About 200ml (3/4 cup) milkl
1 egg, beaten
15ml (1 Tbsp) milk for glazing
– Sift the flour, baking powder and salt together. Rub in the butter with fingertips until it resembled fine breadcrumbs (don’t overwork)
– Add milk gradually to dry ingredients and mix lightly to a soft dough. (again – don’t overwork the dough)
– Turn out dough onto a lightly floured surface and press to a thickness of about 2 cm. Cut out rounds with a cookie cutter, about 7cm in diameter.
– Place on a greased baking tray with a little space for spreading and brush with egg and milk. Bake in a preheated oven at 200 C for about 20 minutes.
– Turn out onto a wire wrack to cool. Serve with jam and cream or cheese.
VARIATIONS
Rich tea scones: Add 45ml (3 tbsp) Castor sugar to the dry ingredients. Substitute 200ml milk with 125ml milk and 1 beaten egg.
Cheese scones: Just add 250ml grated (strong cheese – like cheddar)
Serves 6
Recipe and photo from the Royal Cook Book
