The perfect afternoon tea time treat, serve with fresh seasonal fruits and clotted cream. Best eaten warm from the oven! This recipe makes 8 very large scones, you of course can make smaller scones by rolling thinner and cutting out with a smaller cutter.
I like to use yogurt or buttermilk in my scones as I find it helps give an extra rise. When rolling out don’t go heavy with the flour, just lightly dust, if you use too much flour they will end up like a biscuit! A little trick when cutting out the scones is to coat the cutter in flour this will stop the dough from sticking to the sides. Finally make sure the egg wash doesn’t drip down the sides as this will effect your rise. Hopefully following these steps will give you the perfect scone!
450g Self Rasing Flour
1 Tsp Baking Powder
1/2 Tsp Salt
1. In a large bowl add the self rasing flour, salt and baking powder
2. Rub in the butter to form bread crumbs
3. Whisk the eggs milk and yogurt together
4. Pour this into the mixture and combine to form a sticky dough
5. Place this on a floured surface and roll out to 3cm thick
6. Cut out 8 scones with 8cm round cutter and place on a lined baking tray
7. Glaze the tops of the scones with the 1 beaten egg, makes sure it doesn’t drip down the sides as this will stop it from rising
7. Bake at 200 for 15 minutes
8. Serve warm with fresh strawberries and cream