Ingredients
(makes 14 scones)
500g plain flour
2 tbsp baking powder
Pinch of salt
100g unsalted butter
60g caster sugar
2 eggs
200ml fresh milk
Preparation:
- Lightly beat the eggs and add enough milk to make 280ml liquid
- In a large mixing bowl, sift together the flour and baking powder. Add salt and sugar and whisk the dry ingredients together. With finger tips rub the cold butter into the dry ingredients until mixture resembles coarse crumbs. To prevent butter starting to melt away due to hot weather or warm hands I prefer grating the butter into the flower and then giving it a quick rub.
- Keep the mixing bowl with the flower-butter mixture in the fridge for at least 30 mins.
- Remove the bowl from the fridge and add the egg and milk mixture and then stir untill just combined. The mixture will be sticky, moist and lumpy. Gather the mixture and place it on a lightly floured surface and give it a few light kneading for about 10 seconds so that it comes together to form a dough but try not to overwork the dough.
- Place dough in a plastic bag and keep in the fridge for another 30 mins. Throughout the whole process we aim for butter not to melt into the dough. We want the butter to melt whilst cooking.
- On a lightly flowered surface, dust your hands and the dough with flour and pat out into 1 inch thickness. Avoid using too much flour. Cut out the dough with the lightly floured 2.5 inch biscuit cutter. In order for the scones to rise evenly, press the cutter directly down and lift it straight up without twisting.
- Place scones on baking sheet (lined with parchment paper). For soft-sided biscuits, place them close together on the baking sheet so that the sides are touching. For crisp-sided ones, place them 1 inch apart, these will not rise as high as biscuits that are baked close together. Brush the tops with some milk.
- Bake at preheated oven at deg C for about 13 - 15 minutes or until the tops are golden brown and a toothpick inserted in the centre of the biscuit comes out clean. The texture of the interior should be light and soft. Remove from oven and place on a wire rack. Serve warm.
