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Quick Butter Scones

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  Self raising flour 8 Ounce (250 Grams)
  Baking powder 1 Teaspoon
  Unsalted butter 2 Ounce, diced (50 Grams)
  Salt 1 Pinch
  Caster sugar 1 1⁄2 Ounce (40 Grams)
  Sultanas 3 Ounce (75 Grams)
  Milk 3 1⁄2 Fluid Ounce (100 Milliliter)
  Egg glaze/Butter / jam / clotted cream 1 Cup (16 tbs) (For Serving)

1. Sift the flour and baking powder into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the salt, sugar and sultanas (if used) and make a well in the centre. Pour in the milk and gradually work the ingredients together to form a soft dough.
2. Turn out the dough on to a lightly floured surface, knead gently and shape into a disc. Roll out the dough until it is about 2.5 cm (1 inch) thick. Use a 7 cm (3 inch) pastry cutter to stamp out 12 rounds, re-rolling as necessary.
3. Transfer the scones to a lightly oiled baking sheet and brush the top of each with egg glaze. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 10-12 minutes until risen and golden. Leave to cool on a wire rack. Split the scones in half and serve with butter, jam and clotted cream.

Recipe Summary

Difficulty Level: 
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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