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Traditional English afternoon tea scones. Easy to make, delicious to eat, especially with a little strawberry jam and clotted cream. Mmmmm
Ingredients
500g Plain Flour
1 tsp Salt
60g Sugar
3 Level Teaspoons Baking Powder (Do not confuse this with Baking Soda)
125g Butter Chilled & cubed into small cubes
80g Sultanas (Optional, leave out for plain scones)
1 Medium size Egg in a jug then make it up to 240g with milk. (Note use weight not a volume measure, this is important)
Instructions
I use a Food Mixer but you can use your hands if you prefer.
Place the Flour, Salt, Baking Powder and Sugar into the mixing bowl. Mix until mixed thoroughly.
Add the butter and mix on medium speed until lumps of butter are no longer visible My machine is a Kenwood and I mix on speed 1.
Lightly whisk the milk and egg together, then add this and the sultanas to the mixer bowl and mix on slow speed until all is incorporated. (It’s important to use a SLOW speed otherwise you will bruise the fruit and this will discolour the dough.
The resulting dough should be SOFT but NOT Sticky.
Roll out the dough on a lightly floured surface to a thickness of 2cm (just shy of 1”) and using a 6cm cutter either plain or fluted cut out you 12 scones. Place them on a baking sheet (either non-stick or on baking parchment. Egg wash tops making sure non runs down sides as this will prevent even rising.
Bake in a hot oven at 220c for 11 – 12 minutes
Enjoy............
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