Here is the recipe for the tasty scones we made on the March 7th meet! (I still can't get over how pretty this is!!)
To start, you will need:
- 450 grams (1 lb) self-raising flour
- 2 level tsp baking powder
- 50g (1 3/4 oz) caster sugar
- 100 grams (3 1/2 oz) butter (softened + cut into pieces)
- 2 free-range eggs
- a bit of milk
- optional: sultanas
Recommendation: Serve with strawberry jam or clotted cream! Or both!!
Steps:
Preheat oven to 220 Celcius (428 Fahrenheit) and lightly grease 2 trays.
Add the flour, baking powder, and sugar into a large bowl.
Add the butter and slowly rub with your fingers until the mixture is of a fine breadcrumb-like consistency.
Crack the two eggs into a measuring cup.
Add in enough milk that the total volume of the egg-milk mixture is 300 mL (10 fl oz).
Slow stir the egg-milk into the flour and milk to a soft sticky dough (you may not use the entire egg-milk mixture).
Lightly flour your work surface.
Take the dough and knead it, working in the sultanas, if you chose to use.
Roll out into rectangles 2 3/4 cm thick.
Cut into round shapes and place onto baking trays.
Brush the tops of the scones with any remaining egg-milk mixture.
Bake for 12-15 minutes or until the scones rise and are a golden-brown shade.
Leave out to cool and then dig in!
Optional: To add jam or cream, cut in half and put the condiment in between!
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