Plain Scones

Name: Plain Scones
Yield: 10 servings
Cuisine: American
Ingredients: 200 grams Cake flour; 2 tsp Baking powder; 1 tbsp Granulated sugar; 50 grams Unsalted butter; 100 ml Milk

cookpad.japan @cookpad_jp

I've used this recipe for more than 20 years.

If you can prepare from Step 1 to 4 the night before, you just need to cut out shapes the next morning. You can enjoy freshly baked scones even on busy weekday mornings.

It's ok to use your fingers to gently bush milk on top of the scones. If you use a brush, it's too much work to wash afterwards. Recipe by Setsubunhijiki

I've used this recipe for more than 20 years.

If you can prepare from Step 1 to 4 the night before, you just need to cut out shapes the next morning. You can enjoy freshly baked scones even on busy weekday mornings.

It's ok to use your fingers to gently bush milk on top of the scones. If you use a brush, it's too much work to wash afterwards. Recipe by Setsubunhijiki

cookpad.japan @cookpad_jp

I've used this recipe for more than 20 years.

If you can prepare from Step 1 to 4 the night before, you just need to cut out shapes the next morning. You can enjoy freshly baked scones even on busy weekday mornings.

It's ok to use your fingers to gently bush milk on top of the scones. If you use a brush, it's too much work to wash afterwards. Recipe by Setsubunhijiki

I've used this recipe for more than 20 years.

If you can prepare from Step 1 to 4 the night before, you just need to cut out shapes the next morning. You can enjoy freshly baked scones even on busy weekday mornings.

It's ok to use your fingers to gently bush milk on top of the scones. If you use a brush, it's too much work to wash afterwards. Recipe by Setsubunhijiki

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Ingredients

10 servings

200 gramsCake flour
2 tspBaking powder
1 tbspGranulated sugar
50 gramsUnsalted butter
100 mlMilk

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Steps

1

Mix cake flour, baking powder, and granulated sugar in a bowl, and chill in the fridge. Cut the butter into 1 cm cubes and chill the fridge as well.
2

Sift the dry ingredients, and add the butter. Rub the mixture together with your fingers until it resembles panko.
3

Add cold milk, and briefly mix with a spoon. When the dough is not floury any more, it's done.
4

Roll into a ball, and wrap with plastic wrap, then let it sit for 1 hour in the fridge.
5

Roll out the dough to a 2.5 cm thickness, and cut with a 5 cm diameter cookie cutter. Coat with a thin layer of milk (for the glaze), and bake for 20 minutes at 190℃ (375℉) on the bottom rack.