Quick Butter Scones Recipe
Ingredients
| Raisin | 250 Gram | |
| Baking powder | 1 Teaspoon | |
| Unsalted butter | 50 Gram, diced | |
| Salt | 1 Pinch | |
| Caster sugar | 40 Gram | |
| 75 g (3 oz) sultanas (optional) | ||
| Milk | 100 Milliliter | |
| 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.
Chef
