One weekend it popped into my head that I wanted to make scones. I wanted to perfect them so if we are going to visit someone or we are having people over it could be at least 1 home made thing I could whip up and be happy with.
This recipe can make 6 huge fist size scones if you are hungry or 12 smaller daintier sized scones if you are watching your waist line.
- 450g self raising flour
- 4 teaspoons baking powder
- 100g butter
- 50g caster sugar
- 2 eggs
- Set the oven to 220C/425F or Gas 7 and have your baking tray ready to go with grease proof paper
- Weigh out the flour and baking powder into a bowl. Add in the butter and rub in with the tips of your fingers until it looks like breadcrumbs. Then stir in the sugar. If you wish to add a handful of raisins, pop them in here.
- Break the eggs into a measuring jug and then make it up 300ml with milk. We usually just put our jug on the weighing scales, add in the egg and add the milk until it weighs 300g. Stir in half of the mixture into the flour, and keep adding half of the liquid remaining until you have a soft and sticky dough. Not all of the liquid will be used, but don't throw it away, it will be used later!
- Turn the dough out onto a lightly floured surface and knead lightly. Then roll out to a thickness of an inch if you would like a bigger scone or half an inch if you want smaller ones.
- Cut into rounds with a cutter (size is up to you depending on how big you want them) and place onto your baking tray. Brush the tops with the remaining egg and milk mixture and for an added crunch, sprinkle some caster sugar over the top
- Place them in the oven for 10-12 minutes or until they are golden brown and hey presto, you have made yourself some tasty scones!