Perfect scones 

for 15 to 20 scones (depending on size)
440 g/ 3 & 2/3 cups self-raising flour
1 teaspoon baking powder
80 g/ 1/3 cup unsalted butter
65 g/ 1/3 cup brown sugar
2 tablespoons heavy cream
2 eggs
1/2 teaspoon vanilla essence
210 ml/ 7 fluid ounces of whole milk
A pinch of salt
For the glazing
1 egg, beaten
1 teaspoon milk
Preheat oven to 220°C/ 420°F
You will need parchment paper, baking sheet, rolling pin, a fluted round scone cutter (6 cm/ 2.5 inches approx) and a pastry brush.
Mix all the dry ingredients together. Add the butter and mix well.
Add the milk, eggs, cream and vanilla essence. Mix the dough until soft, slightly on the sticky side.
Roll the dough on a lightly floured surface – about 3 cm/ 1 inch thick.
Sprinkle the inner rim of the pastry cutter. Cut the scones and place them on a parchment paper covered baking tray.
Glaze each scones with egg mixture and bake in the preheated oven for 12 to 15 minutes, or until well-risen and golden brown.



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