Scones are the easiest English teatime treat to bake. Soft, fluffy and delicious; serve with lashings of butter or classic Cornish clotted cream and jam. Remember jam goes on first in Cornwall! This recipe can easily be customized with dried fruit or spices.
Total: 35 - 40 mins
Prep time: 10 - 15 mins
Cooking time: 20 - 25 mins
450g self-raising flour
Pinch of salt
25g caster sugar (plus extra for sprinkling)
2 teaspoons baking powder
85g unsalted butter, softened
200ml cold milk
1 egg yolk
1 tablespoon milk
Preheat your oven to 150C. Line a large baking tray with non-stick baking parchment or a silicone mat.
Sift the flour, salt, sugar and baking powder into a bowl. Cut the butter into small cubes and add to the flour. Rub the mixture together with your hands.
Lightly beat the eggs, adding in the cold milk. Pour all of the egg mixture into the flour, mixing quickly and lightly together. The trick is not to over-mix; the quicker and lighter you are, the better the scones will be.
Tip the dough out onto a lightly floured surface and roll out to a thickness of 2.5 cm. With an 8cm cutter cut out 16 rounds, placing them about 5cm apart on your prepared baking tray.
Lightly beat the egg yolk with the milk for the glaze. Brush over the top of scones then finish with a sprinkling of caster sugar. Bake in the centre of the oven for around 20-25 minutes or until risen and slightly browned.
Cool on a wire rack, then split and fill with jam and cream!