Tuesday, 20 October 2015
500 grams selfraising flour
2 heaped tsp of baking powder
200 grams of room temperature butter
50 grams castor sugar
250 ml milk or buttermilk
Lightly grease two baking trays. Pre-heat the oven to 220°C
Measure the flour and baking powder into a processor. Add the butter and process until a crumble, then add the sugar. Or make by hand by rubbing the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.
Beat the eggs together until blended and add with the milk, then put about 2 tablespoons of the egg/milk aside in a cup for glazing the scones later. Gradually add the egg/milk mixture to the dry ingredients until you have a soft dough. It is far better that the scone mixture is on the wet side, sticking to your fingers, as the scones will rise better.
Turn the dough onto a lightly floured surface and flatten it out with your hand, or use a rolling pin, to a thickness of 2 cm .Use a fluted cutter to stamp out the dough by pushing the cutter straight down into the dough (as opposed to twisting the cutter) then lift it straight out. This ensures that the scones will rise evenly and keep their shape. Gently push the remaining dough together, knead very lightly then re-roll and cut more scones out as before.
Arrange the scones on the prepared baking trays and brush the tops with the reserved beaten egg/milk mixture to glaze. Bake for about 10-15 minutes or until the scones are well risen and golden. Cool . Serve as fresh as possible, cut in half and spread generously with strawberry jam and top with a good spoonful of thick cream or spread on some butter and top with cheese .