- Afternoon Tea Scones.JPG (56.4 KiB) Viewed 10 times
Takes: 40 minutes (plus chilling time)
Serves: 20 (makes, approximately)
No nutritional information available.
Ingredients
- 450g '00' flour, plus extra for rolling and cutting
- 17g baking powder
- 125g unsalted butter, cubed and chilled
- 125g caster sugar
- 5g salt
- 100g eggs, beaten, plus extra for glazing
- 100g whole milk or buttermilk
Method
1. In a stand mixer fitted with the paddle, combine the flour, baking powder, butter, sugar and salt, and mix on low speed to rub the butter into the dry ingredients, to a fine, grainy texture (approximately 3 minutes). Add the beaten eggs and milk or buttermilk and mix until combined.
2. Turn out the dough on to your work surface and knead for about 1 minute, until smooth. On a lightly floured sheet of baking paper, roll out the dough to a circle 2½cm thick. Using the baking paper, slide the dough on to a baking sheet. Loosely cover, then chill for 10 – 20 minutes in the fridge while you heat the oven to 200°C/Fan 180°C/Gas Mark 6.
3. Line two large baking sheets with baking paper. Dust a 5cm plain round cutter with flour and stamp out rounds from the dough. Arrange the rounds on the lined baking sheets, leaving a 5cm gap between each one. Gather the offcuts together into a ball, re-roll once and stamp out more scones. You should get approximately 20 altogether.
4. Brush the top of the scones with a little extra beaten egg and bake for about 20 minutes, until risen and golden brown. Serve warm or cold with clotted cream and preservatives, if liked.
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