Scones are a staple of the classic British afternoon tea – perfect with clotted cream and jam they taste great and are easy to make thanks to Rosemary Shrager’s step-by-step guide.
- 300g self-raising flour
- 1tsp baking powder
- 1 heaped tsp cream of tartar
- A pinch of salt
- 50g unsalted butter, diced
- 50g caster sugar
- 1 egg
- 120ml milk, plus extra for brushing
Sift the flour, baking powder, cream of tartar and salt into a large bowl.
Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Then stir in the sugar.
Lightly beat the egg and milk together in a jug or small bowl. Make a well in the centre of the fl our and pour in the egg mixture – it’s a good idea to hold a little back in case the dough is too wet.
Mix with a round-bladed knife or a fork. Then bring together very lightly with your hands, adding the rest of the egg mixture if necessary. The dough should be very soft but not wet.
Put the dough on a lightly floured work surface. Pat out the dough gently with your hands to about 2cm thick. Cut out rounds with a 6cm pastry cutter, or cut into squares with a sharp knife. Transfer the scones to a greased baking sheet.
Brush the scones with milk and place in an oven preheated to 200°C/Gas Mark 6. Bake for 12 minutes or until golden brown.
Top tip for making Rosemary Shrager’s scones
Scones can be glazed with milk, or with beaten egg for a richer glaze. Sprinkle sweet scones with sugar after glazing, if you like.