| Preparing time: 15 minutes | Bake time: 25 min |
| Ingredients | Method |
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230 g all-purpose flour
1 tsp baking powder
1 pinch of sea salt
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Preheat the oven to 220ºC, gas mark 7. Lightly grease a baking sheet with butter or line the baking sheet with baking paper.
Sieve the flour, salt and the baking powder into a glass bowl.
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50 g unsalted butter
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Add the butter and rub in with the fingertips until the mixture has the consistency of fine breadcrumbs. |
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25 g golden caster sugar
125 ml whole milk
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Add the sugar and stir with a wooden spoon to distribute it evenly. Make a well in the centre of the dry mix and add the milk.
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Stir with a wooden spoon until all ingredients have come together. If there is any flour left, add a little more milk, which would help to collect up all remains.The dough will be sticky.
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Flour the worktop lightly and tip the dough out. Sprinkle a little of the flour on the top of the dough. Don't knead, just keep turning the dough around and pat it flat to form a thick (3 cm) disc.
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Cut the dough into rounds – the recipe makes 7 scones – with fluted 6 cm cutter. Gather the remains of the dough and make a smal disc. Cut the rest of the dough into rounds.
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Place the scones on the baking sheet. Brush the tops with the milk and sprinkle with the golden caster sugar.
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Pop the baking sheet into the oven for 25 minutes or until they are well risen and golden-brown colour.
Cool a couple of minutes on the wire rack. Serve the scones warm, along with homemade jem, butter or a dollop of clotted cream.
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