Scones
HB-3653 · Hand-built original · British
Light British scones made with self-raising flour, served split with strawberry jam and clotted cream.
BritishCakes and baking1 hrMakes 16 small scones167 kcalVegetarianDiabeticLow-SodiumLow Fat / Low Cholesterol
Main ingredient: flour
Servings:16quantities adjust to match
Ingredients
- 15¾ oz self-raising flour
- 2 level teaspoons baking powder
- 1¾ oz caster sugar
- 3½ oz butter, slightly softened and cut into pieces
- 2 free-range eggs
- a little milk
- 1 handful sultanas (optional)
- strawberry jam
- clotted cream
Method
- Heat the oven to 425°F and lightly grease two large baking trays.
- Put the flour, baking powder and sugar in a large bowl, add the butter, and rub in with the fingertips until the mixture resembles fine breadcrumbs.
- Crack the eggs into a measuring jug and add enough milk to make 1¼ cups total liquid.
- Stir the egg and milk into the flour, using as much as needed, and mix to a soft, sticky dough.
- Turn out onto a lightly floured surface, knead lightly, work in the sultanas if using, and roll out to a rectangle about ¾ in thick.
- Cut out rounds with a fluted 2 in cutter, place on the trays, and brush the tops with a little extra milk or leftover egg and milk.
- Bake for 12-15 minutes until well risen and pale golden-brown, cool on a wire rack, split, and serve with strawberry jam and clotted cream.
Prep: 30 min · Cook: 30 min
Nutrition (per serving, where published)
167kcalCalories
3.7gProtein
23.6gCarbs
6.2gFat
1.1gFibre
3.3gSugars