This recipe for Plain Scones delivers, soft and fluffy scones just perfect for a cream tea. Absolutely delicious and made entirely with store cupboard ingredients.
Preheat oven to 190°C/375°F/Gas Mark 5
Firstly add the cubed butter to your flour and baking powder in a large mixing bowl. You can make scones in a food processor if you have one, using the food processor to rub in the butter, mix the sugar and then bring the whole lot together with the addition of the milk and egg into a dough.
If not using a food processor then use your fingers to rub the butter into the flour until it all looks like breadcrumbs.
Add your sugar and stir through.
Add the milk and egg. Stir it all in with a flat bladed knife until it forms a kind of shaggy dough.
I then use my hands to really get it all together and into a smoother dough. Lush.
Try not to knead the dough too much and place it on a very lightly floured surface. Roll it all out as level as possible to 3 cm depth. I only very lightly roll it as the lighter your touch, the lighter the scone. You know it makes sense.
I use an 8 cm cutter as I like my scones on the larger size. This mixture will give you about 8 of them. I dip it in flour and make sure I only press straight down when I use it.
Place them on a lined baking tray. I use a silicone reusable liner but otherwise simply grease your tray with butter. Keep gently bringing the off cuts together and roll levelly out again until all the dough is used up. You may have to press the last scone dough actually into the cutter itself as it may be too small to cut out.
I also sit them about 1 cm apart from each other on the tray. This helps the sides to remain softer and not crisp up too much.
I brush the top of the scones with a little milk and bake for 15 minutes until golden brown.
Remove from the tray and cool on a wire cooling rack.
Apply To Jammy Face