Butter Scones Recipe
A plateful of temptation best describes this Scones recipe. Scones gets prepared in not more than 25 minutes. An incredible Scones gets its taste from Flour. Whenever I have European friends visiting, I always prepare Scones which is the most savored dish of their cuisine. This Scones, when served as a Snack will always bring cheer to your table. You will definitely come back and thank me for sharing this Scones recipe.
Ingredients
250 g (8 oz) self-raising flour
1 teaspoon baking powder
50 g (2 oz) unsalted butter, diced
Pinch of salt
40 g (1 1/2 oz) caster sugar
75 g (3 oz) sultanas (optional)
100 ml (3 1/2 fI oz) milk
1 quantity egg glaze, butter, jam and clotted cream, to serve
Directions
1. Sift the flour and baking powder into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the salt, sugar and sultanas (if used) and make a well in the centre. Pour in the milk and gradually work the ingredients together to form a soft dough.
2. Turn out the dough on to a lightly floured surface, knead gently and shape into a disc. Roll out the dough until it is about 2.5 cm (1 inch) thick. Use a 7 cm (3 inch) pastry cutter to stamp out 12 rounds, re-rolling as necessary.
3. Transfer the scones to a lightly oiled baking sheet and brush the top of each with egg glaze. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 10-12 minutes until risen and golden. Leave to cool on a wire rack. Split the scones in half and serve with butter, jam and clotted cream.
2. Turn out the dough on to a lightly floured surface, knead gently and shape into a disc. Roll out the dough until it is about 2.5 cm (1 inch) thick. Use a 7 cm (3 inch) pastry cutter to stamp out 12 rounds, re-rolling as necessary.
3. Transfer the scones to a lightly oiled baking sheet and brush the top of each with egg glaze. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 10-12 minutes until risen and golden. Leave to cool on a wire rack. Split the scones in half and serve with butter, jam and clotted cream.
