Scones

Name: Scones
Total time: 600 s
Yield: 4 scones
Cuisine: British
Ingredients: 220 g flour; 40 g butter; 2 tsp sugar; 1 tsp salt (if butter not salted); 1 tsp baking powder (if flour not self-raising); 100 ml milk; 1 egg; Dry fruit (optional)

Niall Twomey @niall

Scones

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Ingredients

10 mins to prep

4 scones

220 gflour
40 gbutter
2 tspsugar
1 tspsalt (if butter not salted)
1 tspbaking powder (if flour not self-raising)
100 mlmilk
1egg
Dry fruit (optional)

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Steps

10 mins to prep

1

Preheat the oven to 230 C.
2

Mix all dry ingredients (flour, butter, sugar, salt, and baking powder (if using)). Chop the butter into small cubes, and rub in with your fingers until it looks like breadcrumbs.
3

Pour the milk into a mixing jar, and crack the egg in. Mix with a whisk until it's a smooth consistency.
4

Pour most of the wet mixture in to the dry mixture (retaining some for glazing), and mix with a fork or spoon until it comes together. Most of the mixing can be done without your hands, so this recipe is relatively clean!
5

Flour a dry surface lightly, and knead the dough lightly and for a short time just to bring together. This is where you'd add in the dry fruit (if using). I don't have any scone cutters, so I form the scone shape by hand. Divide the dough into four roughly equal quarters, and roll each in your hand until they form into a small sphere.
6

Place the small spheres onto baking paper, and squash down with the palm of your hand a little bit. Using the left over milk/egg mixture, glaze the top of the top of these.
7

When the oven is hot enough, cook for about 12/13 mins, or until the colour of the scones looks right. Allow to cool for 10-15 mins, cut in half, liberally apply your favourite toppings, and enjoy with a cup of tea!