Ingredients:
450g self-raising flour
2tsp baking powder
50g caster sugar
100g salted butter (soft)
2 eggs
A dash of milk
To serve:
Jam of choice (From Dorset with Love Strawberry Jam)
Cream
A pot of Dorset Tea
Method:
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Pre-heat the oven to 220C and lightly grease two baking trays.
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Mix the flour, baking powder and sugar in a large bowl. Add the butter in chunks and rub in with your fingertips until the mixture resembles breadcrumbs.
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Beat the eggs into a measuring jug and a splash of milk. Stir the egg and milk mix into the flour bit by bit. Don't add it all if it is looking too wet.
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When all combined, turn out onto a lightly floured work surface and knead lightly. Use a rolling pin to roll out to 2cm/¾in thick.
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Cut into as many rounds as possible with a fluted 5cm/2in cutter placing them on the prepared baking trays. Brush the tops of the scones with a little extra milk, or anyof the egg/milk mixture.
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Bake for 12–15 minutes, or until a golden-brown colour.
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Serve the scones with some clotted or thick cream, jam and a pot of Dorset Tea!
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