Quick Butter Scones
|Self raising flour||8 Ounce (250 Grams)|
|Baking powder||1 Teaspoon|
|Unsalted butter||2 Ounce, diced (50 Grams)|
|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.