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TRADITIONAL SCONES

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Serves: 12 - 14 scones

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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!

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Ingredients

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For the scones

  • 450 grams flour
  • 1 pinch of baking powder
  • 1 pinch of salt (generous)
  • 50 grams caster sugar
  • 110 grams unsalted butter (diced)
  • 1 egg (lightly beaten)
  • 50 ml double cream
  • 200 ml milk

For the glaze

  • 1 egg (beaten)
  • water (a little - beat with the egg)

Method

  1. 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.
  2. Mix well until you have a soft, doughy texture.
  3. 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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