A British classic, perfect for any afternoon tea. Why not try with some fresh strawberries and our Chantilly cream recipe.
Ingredients
14 OZ / 400 G self-raising flour
1 TSP baking powder
2 OZ / 50 G sugar
3.5 OZ / 100 G butter
2 OZ / 50 ML milk
2 EA eggs
2 OZ / 50 G sultanas
Directions
Add the butter, flour, sugar, baking powder and sultanas to the mixing bowl. Knead the mix till combined for 40 seconds and looking like bread crumbs.
In a small bowl, crack the eggs and add the milk then beat well. Start to mix the scone in the mixing bowl for 40 seconds, then slowly add the egg mix through the top of the lid till fully combined. Your mix should be slightly sticky.
Preheat your oven to 200°C / 400°F. Lightly dust the work surface with flour and empty the mix on the table. Using a little more flour on your hands, shape to form a ball then roll out till about 1 inch thick. Using a 3 inch cutter, cut into circles then lay onto a baking tray.
Bake the scone in the preheated oven for 12 - 15 minutes until cooked through. Serve warm with jam and whipped cream.
