So as I was out and about yesterday I came across the most amazing scones, so I decided to come home and make some.
They were delish even if I do say so myself. The secret to making really good scones is not to handle the dough too much, all you need to do is literally bring the dough together and roll it out, this way they will be incredibly light in texture.
500g self raising flour
1 tsp. baking powder
½ tsp. salt
25g caster sugar, optional
75g cold butter, chopped
3 tbsp. milk
1 egg, beaten for egg wash
Jam ( your fave)
How to make them….
Sift the flour, baking powder, salt and sugar into a bowl and mix together. Add the butter and use your fingers to rub the butter and flour together like you would do for pastry until you get fine crumbs. Add the egg, buttermilk and milk together and use a knife to bring the dough together. Empty out onto a floured work surface and gently bring the dough together.
Roll it out to approximately 3cm thick and use a 6cm fluted cutter, stamp out 10 scones from the mix making sure you dip the cutter in a little flour before you stamp this way it will not stick. Also don’t twist the cutter, if you do your scones will not rise properly. You may find you can make another two with the left over dough. Obviously if you want monstrously big scones just use a bigger cutter!
Place them on a baking tray and brush with egg wash. Bake in the oven at 220C for 10 -15 minutes until they are golden brown and risen well. Remove from the oven and cool, then split in half and spread with lots of Jam and a big dollop of clotted cream.
No buttermilk ? Just add a tablespoon of lemon juice to some milk and leave it to stand for 20 minutes, you may not need the extra 3tbsp. of milk as homemade buttermilk will not be as thick as the one you buy in the shops.