Baker: Sophie Carey
Makes: 9-12 scones (depending on the size of the cutter)
Prep time: 25 minutes
Bake time: 12-15 minutes
Flours used: Organic Self Raising or conventional Self Raising
Method:
- Scones are best made by hand so start by adding all of the dry ingredients to a large mixing bowl and stirring to combine
- Rub the diced butter into the flour mixture using your fingertips until there are no large lumps and it resembles breadcrumbs
- Add the cold milk and use a table knife to ‘cut’ the milk into the other ingredients to combine them without overworking
- As soon as the dough begins to come together, tip the mixture out onto a clean counter top and gently knead until the dough comes together completely (it should be very soft but not sticky!)
- Roll out gently using a rolling pin to about 1/8th of an inch thick, then cut rounds using a biscuit cutter - you can do fluted edges or straight
- Place the scones upside down on a lined baking tray (doing this ensures that they rise straight upwards in the oven instead of rising on a slant!) and gently brush the tops with beaten egg
- Bake at 180 degrees Celsius for 12-15 minutes or until they are a pale golden brown and well risen
- Cool on a wire rack before enjoying with jam and cream - the cream obviously has to go on first!
