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Lightly butter a large baking tray. Preheat your oven to 220c (425F, gas 7)
Sift the flour and baking powder in a bowl. Rub in the butter with the fingertips until the mixture resembles fine breadcrumbs. stir in the sugar.
Break the egg into a measring jug and make up to 150ml with milk. Beat lighlty to mix. Add to the bowl and mix to a soft dough.
Lightly knead the dough until smooth. Roll out until 1cm thick, cut into rounds with the pastry cutter, and put on the baking tray. Brush with milk.
put them into the oven for about 10 minutes until well risen and golden. cool on a wire rack. serve on the day of making if possible, with butter and jam.
CHEESE SCONES: Omit the sugar, and add 125g grated mature cheddar cheese and 1/2 tsp mustard powder to the dry ingredients before mixing inthe egg and milk. Roll out the dough into a 15cm round and cut it into wedges. Brush with milk, sprinkle with finely grated cheese and bake as directed.