Scones
Classic soft treat for English afternoon tea. Pair with blueberries, raspberries, or clotted cream.
Ingredients
cake flour (sifted)
225g
granulated sugar
40g
baking powder
1¾ tsp
salt
⅓ tsp
butter (cut into 1cm cubes, keep refrigerated)
50g
egg yolk
1
milk (mix with egg yolk to make 90–100ml egg mixture)
less than 100ml
bread flour (or cake flour) for dusting
to taste
butter for greasing the baking sheet
to taste
blueberries (to taste)
to taste
raspberries (to taste)
to taste
clotted cream (to taste)
to taste
Instructions
1
Mix the dry ingredients with the butter
In a mixing bowl, combine the sifted dry ingredients with the butter. Toss the butter cubes to coat them in the flour, then use a pastry scraper (or fork) to cut the butter into the flour with a chopping motion.
2
Rub into a loose crumbly texture
When the mixture reaches the size of small red beans, scoop it up with both hands and rub it between your fingertips until it becomes a loose, crumbly meal.
3
Add the egg mixture
Slowly and evenly pour the egg mixture into the bowl, giving a rough stir with a fork after each addition. Preheat the oven to 190°C.
4
Bring the dough together
Use a pastry scraper (rubber spatula or your hands) to gather the mixture into a dough, working until no dry flour is visible and it forms a smooth ball.
5
Roll out and cut
Lightly dust the work surface with a little flour. Roll the dough out into a 2cm-thick square, then cut into 3.5cm square pieces with a knife, making 16 portions in total.
6
Bake
Arrange the dough pieces on the prepared baking sheet, brush the tops with milk, and bake at 190°C for about 15 minutes. Transfer to a serving plate and serve with blueberries, raspberries, or clotted cream as desired.
