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Homemade Plain Scones

Preparing time: 15 minutes Bake time: 25 min
Ingredients Method
230 g all-purpose flour
1 tsp baking powder
1 pinch of sea salt
Sieve the flourAdd the baking powder to the flour
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. 

50 g unsalted butter

Rub the butter into the flourThe mixture should resemble fine breadcrumbs

Add the butter and rub in with the fingertips until the mixture has the consistency of fine breadcrumbs.

25 g golden caster sugar
125 ml whole milk

Add the golden caster sugarMake a well and pour the milk

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.
Stir the ingredient until they are combined
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.
The dough is stickyThe scones doughPat the dough flatKeep turning the dough to form the disc
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.

Cut the dough into the roundsThe dough roundGather the rest of the dough and form the disc to cut out more roundsCut the rounds out in the dough

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.
Place the scones on the baking sheetBrush the scones with milk
Place the scones on the baking sheet. Brush the tops with the milk and sprinkle with the golden caster sugar. 
Plain Scones/Polly Eats LondonPlain Scones/Polly Eats London
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 jembutter or a dollop of clotted cream.

Plain Scones with picota cherries confiture and clotted cream/Polly Eats LondonPlain Scones with picota cherries confiture and clotted cream/Polly Eats LondonPlain Scones with picota cherries confiture and clotted cream/Polly Eats London

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