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TRADITIONAL SCONES
I love this traditional scone recipe - they scones turn out light and fluffy, and are best served with heaps of real butter and raspberry jam!
Recipe posted by Jennypen
Ingredients
- 450g SR flour
- Pinch baking powder
- Generous pinch salt
- 50g caster sugar
- 110g unsalted butter, diced
- 1 egg, lightly beaten
- 50ml double cream
- 200ml milk
- 1 egg beaten with a little water to glaze
Method
Serves: 12 - 14 scones
- Sift together the dry ingredients. Stir in the sugar. Lightly work in butter using fingertips until it resembles fine breadcrumbs. Add egg, cream and enough milk to moisten.
- Mix well until you have a soft, doughy texture.
- Lightly roll dought out until it is approx 2.5cm thick. Cut out scones and transfer to greased baking sheet. Brush scones with egg wash. Bake in preated oven at 180C for 15 - 20 mins or until well browned.
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