Scones
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The classic Scone is something I always have issues making. Whilst they turn out looking great they usually end up with hardly any taste to them. Although this recipe, which I pulled together from two different recopies into one works well and has a decent taste especially with some butter and jam in the middle.
Method
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Pre heat the oven at 200c fan
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In a bowl sieve in the flour and the baking power and mix together.
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Cube up the butter and add to the bowl, using your fingers to crumble it into the flour. This should create a rough bitty texture.
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Crack the egg and whisk it. Then add to mixture in the bowl and fold it into the mixture till mixed.
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It is important to leave some of the milk for brushing the top of your scones before putting them into the oven.
Take the milk and slowly add the milk in stages whilst mixing it into the mixture in the bowl. Once each part is mixed add more milk. If you need to add a little more flour to the mix then do so but only a very small amount. The mix in the bowl should not end up to wet at the end of this process.
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Flour a surface and pour out the contents of the bowl and mix, kneed the mixture a little bit till finally combined. Then roll out with a rolling pin to between one and a quarter and one and a a half cm tall.
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Cut your shapes from the dough and place on baking trays. Then use the last of your milk to brush the tops of the scones.
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Place in the oven and cook for approx. 10-12 minutes or until golden brown.
