Recipe by: Diane Price
Makes 20 small scones or 8-10 larger (3 1/2 inch) scones
- 450 g self-raising flour
- 2 rounded teaspoons baking powder
- 75 g butter, at room temperature
- 50 g caster sugar
- 2 eggs
- About 225ml milk
- Lightly grease 2 baking trays. Preheat the oven to 220 C (430 F)
- Measure flour and baking powder into a processor. Add the butter and process until a crumble, or make by hand by rubbing the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs
- Stir in the sugar.
- Beat the eggs together until blended and make up to a generous 300ml with the milk.
- Put 2 Tbsp of the egg/milk mix aside for glazing the scones later
- Gradually add the egg/milk mixture to the dry ingredients until you have a soft dough. The scones mixture should be on the wet side, sticking to the fingers, as the scones will rise better.
- Turn the dough onto a lightly floured surface and flatten it out with your hand, or use a roller pin, to a thickness of 1-2 cm.
- Use a 5cm fluted cutter straight down into the dough then lift it straight out. This ensures that the scones will rise evenly and keep their shape
- Gently push the remaining dough together, knead very lightly then re-roll and cut more scones.
- Arrange the scones on the prepared baking trays and brush the tops with the reserved eggs/milk mixture to glaze.
- Bake for about 10-15 min or until the scones are well risen and golden.
- Cool on a wire rack, covered with a clean tea towel to keep them moist.
- Serve as fresh as possible, cut in half and spread generously with strawberry jam and top with a good spoonful of thick cream.
Download PDF here (more photos in this PDF): English Devonshire Scones Diane Price