Tea Time Scones2014-09-10
- Yield : 12
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 35m
A quick and easy scones recipe to make perfect for afternoon tea or breakfast.
- 225 grams Self-raising Flour
- 1 pinch(es) Salt
- 55 grams Butter
- 25 grams Caster Sugar
- 150 mL Milk
- 1 Egg, Beaten, to glaze
Heat the oven to 220°C. Lightly grease a baking sheet.
Mix together the flour and salt and rub in the butter.
Stir in the sugar and then the milk to get a soft dough.
Turn on to a floured work surface and knead very lightly. Pat out to 2cm thick. Use a 5cm cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up
Brush the tops of the scones with the beaten egg. Bake for 12-15 minutes until well risen and golden.
Cool on a wire rack and serve with butter and good strawberry jam and clotted cream.