Category: Bread, brunch, quick bread, snack
Traditional English Scones
Makes 1 dozen
- Egg wash:
- Preheat oven to 200C. Sift the flour and baking powder together.
- Using a food processor, a pastry cutter (aka dough blender), or your fingers, cut the butter into the flour mix until it resembles sand. The food processor will be the quickest way to do this, but I find using my fingers therapeutic. Transfer to a large mixing bowl.
- Make a well in the centre then add egg and the milk. Combine in the bowl until it comes together as a dough.
- Lightly dust a bench top with flour for kneading. Turn the dough over, sprinkle a touch of flour if the dough is too wet then knead until you get a smooth dough that is not sticky. Do not overwork the dough or your scones will not rise as much.
- Line 2 trays with baking paper. Roll the dough out to 2cm thickness and using a 5cm round cutter, cut the scones. Place the scones at least 2cm apart on the tray. Re-roll and cut until you use up all the dough.
- Let the scones rest for 20 minutes. Make the egg wash by combining egg yolk and water. Brush the top of the scones with the egg wash and bake for 15 minutes or until the tops and bottoms are golden and you see the sides cracking from the scones rising.
- Serve with clotted cream or double cream and jam.
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