Scones with Jam & Cream
10 scones
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Ingredients
Tick each one off as you go.
- 3 ¾ cups (450 g) self-rising flour, plus extra to dust
- 2 tsp baking powder
- Pinch of salt
- 7 tablespoons (100 g) cold butter, cubed
- ¼ cup (50 g) granulated sugar
- 1 cup (250 ml) cold milk
- 1 egg, beaten, to glaze
- Jam & softly whipped cream, to serve
Method
- Heat the oven. Preheat to 425°F (220°C, fan 200°C) and line a baking tray.
- Rub in the butter. Sift the flour, baking powder and salt into a big bowl. Rub in the cold butter until it looks like fine breadcrumbs, then stir in the sugar.
- Make a soft dough. Make a well, pour in the cold milk and mix quickly — first with a knife, then one hand — into a soft, slightly sticky dough. Stop the moment it comes together.
- Pat & cut. Turn onto a floured surface and pat gently to 3 cm thick. Cut with a 6 cm floured cutter, pressing straight down — no twisting. Re-pat the trimmings once.
- Glaze & bake. Brush the tops (only the tops!) with beaten egg and bake 12–14 minutes until tall and golden. Serve warm, split, with jam and cream.
Granny's tip
Glaze only the tops — if egg drips down the sides it glues the edges and the scones rise crooked.