Scones

This is a traditional British afternoon tea favourite, served with clotted cream and strawberry jam. Very simple and quick to make, my first attempt and I must admit I was amazed – they came out delicious.

This recipe comes from Paul Hollywood’s “100 Great breads”.  It makes about 12-13  scones. I used half of the below ingredients to make  6-7 scones. 

 

Ingredients:

500 g strong white flour

2 eggs, beaten, plus 1 egg, beaten, for eggwash

75g caster sugar

30g baking powder

75g butter, softened

230ml milk,

100g sultanas

Method:

Preheat the oven to 220 C.

Put all the ingredients except the eggwash and sultanas into a food mixer and mix for about 2 minutes on low speed. Use a paddle blade. If missing by hand this will take about 5 minutes, according to Paul.

Next incorporate the sultanas into the dough and tip out onto a floured surface.

Roll out the dough to about 5cm thick, then cut out the scones using a round cutter.  

Place the scones on the baking tray and brush with the eggwash. Bake for 15 minutes, then transfer to a wire rack to cool a little. Serve warm.