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Ingredients
250g/9oz self-raising flour
1 rounded tsp baking powder
40g/1 oz softened butter
25g/1oz caster sugar
1 large free-range egg
about 100ml/3 fl oz milk
Method
Preheat the oven to 220C/425F/Gas 7 (200C Fan).
Put the flour and baking powder into a large bowl. Add the butter and rub it in
with your fingertips until the mixture resembles fine breadcrumbs. Stir in the
sugar.
Beat the egg in a measuring jug. Make up to 100ml/3 fl oz with the milk, then
set aside a tablespoon for glazing the scones later.
Gradually add the egg and milk to the dry ingredients, stirring it in until you
have a soft slightly sticky dough
Turn the mixture out onto a lightly floured surface and pat out until it is
about 2cm/ in thick. Use a 4cm/1 in fluted cutter to stamp out the scones. Make
sure you don t twist the cutter or the scones will not rise evenly.
Gently gather the trimmings together and pat out again to cut more scones
Arrange the scones on the greased baking trays and brush the tops with the
remaining milk.
Bake for 8-10 minutes, or until well risen and golden-brown. Transfer to a wire
rack to cool.
To serve, cut each scone in half and top with strawberry jam and clotted or
whipped cream.