Scones (makes 5)
• 175g self raising flour
• 45g unsalted butter
• 90ml milk
• 20g caster sugar
• 1/2 tsp. baking powder
• Squeeze lemon juice
• ¼ tsp. salt
• Egg for egg wash
- Sieve together the flour, salt and baking powder into a large bowl.
- Rub in the cold, diced butter using thumb and forefinger until the mix looks like fine
breadcrumbs. Add the caster sugar and the lemon juice.
- Warm the milk gently to blood temperature.
- Make a well in the centre of the dry mix and add the liquid, combine gently using a cutlery knife
until a dough is formed, turn onto a lightly floured work surface.
- Very gently fold the dough 2 or 3 times until it is a little smoother, then pat down gently to
approximately 4 cm deep.
- Take a 5cm cutter and dip it into some flour, gently cut out 4 or 5 scones (being careful not to
twist the cutter) and place onto a greased tray. By this point you will need to press what’s left of
the dough back into a round to cut out the rest of the scones.
- Brush the top of the scones with beaten egg wash and bake at 220°C for approx. 10 minutes
until risen and golden brown on top.
Note: to freeze, double egg wash before freezing, defrost before baking