I always find scones to be one of the weird things that don't fit into any categories. It's not really a cake or a bread. But I think I'll put it under bread in my recipes, simply because its texture is closer to bread than cakes. This is a very quick and easy recipe and it's great to make it the evening before and have it for breakfast. Also, a cup of tea goes a long way with a nice scone.
Ingredients (makes 12-15 scones)
- 450g self raising flour
- 2 tsp baking powder
- 75g unsalted butter
- 50g caster sugar
- 2 eggs
- 200ml milk
- strawberry jam
- whipped double cream
- Pre-heat oven to 220 degrees C
- Mix flour and baking powder together in a very large mixing bowl
- Rub in the butter to the flour until it resembles breadcrumbs
- Mix in sugar
- Beat eggs and milk together
- Add 2-3 tbsp of egg/milk mix to the dry ingredients and gently bring the mixture together
- Continue until you have about 3-4 tbsp of egg/milk mixture left, the dough should have come together and may be slightly wet and sticks to your hands, if not add another 2 tbsp of milk and knead again
- Lightly flour work surface and push the dough down to about 1.5-2cm thickness and cut it out with a 4-5cm round cutter
- Place cut out dough in baking tray and brush some of the leftover milk/egg mix over the top of dough
- Bake for 17-23 minutes, the dough should rise well and turn golden in the oven
- Take it out and let it cool, try and keep it as moist as you can
- Cut scone in half and fill with strawberry jam and cream
- Prepare a cup of tea and enjoy
