Sweet Plain Scones

Traditionally served with clotted cream (a luxuriously thick, smooth cream topped with a characteristic golden crust), treat yourself to an indulgent English cream tea. Fear not if you fail to find this cream waiting in your fridge - use a sweet, fresh butter instead. Boil the kettle then sit back and enjoy.

Category:  Baking  - 
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Ingredients

For 12 people

Recipe

  • 450 g SR flour
  • 2 tsp baking powder
  • 100 g butter
  • 50 g caster sugar
  • 2 eggs beaten with sufficient milk to make 300 ml

Sweet Plain Scones Directions

  1.  
  2. Pre-heat oven to 220 degrees C, gas mark 7
  3. Line 2 baking trays with parchment.
  4.  
  5. 1. Sift the the flour & baking powder together into a medium sized mixing bowl.
  6.  
  7. 2. Rub the butter into the flour until it resembles small, even breadcrumbs then stir in the sugar.
  8.  
  9. 3. Add the egg and milk mixture, a little at a time until you have a stiff dough, reserving a little of the liquid for brushing over the tops.
  10.  
  11. 4. Lightly knead on a floured surface and roll out to a generous 2 cm thickness and, using a 6.5cm cutter, cut into rounds.
  12.  
  13. 5. Re-roll the trimmings, handling lightly, and cut out more rounds.
  14.  
  15. 6. Place on the trays and lightly brush with the egg mix then bake for about 10 minutes until risen and the tops are golden.
  16.  
  17. Cool then serve with butter and jam, or for a special treat serve with clotted cream and strawberry jam for a traditional English cream tea.
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  24. Handle the scone dough as little and as lightly as possible. The best scones always come from the first piece of dough, before re-rolling. Also, it is essential to have the oven pre-heated as the baking powder begins to work as soon as the liquid is added to it.
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