Ingredients
Units
Scale
- 16oz (3 3/4 Cup) All Purpose Flour/ Plain Flour
- 4oz (1/2 Cup) Butter, cold but not rock hard
- 4oz (1/2 Cup/ 100 Grams) Granulated Sugar
- 1 Tablespoon Baking Powder
- 2 Large Eggs
- 8oz (1 Cup) Milk
- Optional 4oz Chopped Fruit or Chocolate Chips
Instructions
- Preheat oven to 410F/210C. Start by mixing together flour, baking powder and the sugar in a large bowl. Use your clean adds to rub the cold butter, mix until the butter has just combined, as in the mixture still looks pretty dry but there are not large chunks of butter. We make them in a stand mixer and by hand, either work.
- Then in a bowl set on a scale add your eggs and then add enough milk to make 10oz. You may not need all 10oz of the liquid, or you may. Every batter seems to be different.
- Add half of the milk and egg mixture to the scone mixture mix to combine and continue to add until you have a cohesive scone batter, you want your scone batter to be pretty dry so it holds its shape. Then on a large clean surface or large Silpat liner sprinkle some flour and add your scone batter, knead a few times then roll out to about 1 inch thick and using a 2.5-3 inch cutter make your individual scones.
- Place 8 on a Silpat lined half sheet baking sheet then brush with an egg wash ( I just use the leftover milk and egg mixture) and sprinkle a little bit more sugar on top. Store in the fridge until the oven is heated. Bake for 8 minutes then rotate the pan and bake for another 5-8 minutes you want golden brown scones so keep an eye on the oven.
- Let them cool on the pan for 5 minutes before transferring to a wire rack. Best served with real clotted cream and preserves
Notes
Recipe Source: My moms
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Bake
- Cuisine: British
