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Image for Recipe - Classic Teatime Scones

Classic Teatime Scones

Image for Recipe - Classic Teatime Scones
  • Time preparation 20 minutes
  • cook time 15 minutes
  • Serve Serves 18-22 scones

You can’t go wrong with a freshly baked scone. Simple to master, they can be whipped up in a matter of minutes! Serve with clotted cream and your favourite artisan preserve

  • 450g self-raising flour plus extra for dusting
  • 1 tsp baking powder
  • 100g cold butter, cut into cubes
  • 50g caster sugar
  • 2 medium Clarence Court Hens Eggs, plus 1 beaten egg for glazing
  • Milk

Preheat the oven to 200℃/Fan 180℃/ Gas 6. Line two baking trays with greaseproof paper.

Put the flour and baking powder into a large mixing bowl, add the butter and rub it into to the flour with your fingers until you create a fine breadcrumb texture. Stir in the sugar.

Crack the eggs into a measuring jug and top up with enough milk to get to 270ml. Make a well in the centre of the flour mix and pour in the eggs and milk.

Stir using a dinner knife to start then use your hands to form a rough dough. Tip out on to a lightly floured work surface and roll to a rough oblong about 2cm thick.

Use a 5cm cutter to cut out as many scones as possible then arrange over the 2 trays making sure they aren’t too close to each other. Roll out the remaining dough and cut out more scones.

When all the scones have been cut out, brush the tops with beaten egg and place the trays in the oven to bake for 12 - 15 minutes or until pale gold in colour and nicely risen.

Allow to cool a little on a wire rack and serve warm with clotted cream and your favourite jam.

Ingredients

  • 450g self-raising flour plus extra for dusting
  • 1 tsp baking powder
  • 100g cold butter, cut into cubes
  • 50g caster sugar
  • 2 medium Clarence Court Hens Eggs, plus 1 beaten egg for glazing
  • Milk

Method

Preheat the oven to 200℃/Fan 180℃/ Gas 6. Line two baking trays with greaseproof paper.

Put the flour and baking powder into a large mixing bowl, add the butter and rub it into to the flour with your fingers until you create a fine breadcrumb texture. Stir in the sugar.

Crack the eggs into a measuring jug and top up with enough milk to get to 270ml. Make a well in the centre of the flour mix and pour in the eggs and milk.

Stir using a dinner knife to start then use your hands to form a rough dough. Tip out on to a lightly floured work surface and roll to a rough oblong about 2cm thick.

Use a 5cm cutter to cut out as many scones as possible then arrange over the 2 trays making sure they aren’t too close to each other. Roll out the remaining dough and cut out more scones.

When all the scones have been cut out, brush the tops with beaten egg and place the trays in the oven to bake for 12 - 15 minutes or until pale gold in colour and nicely risen.

Allow to cool a little on a wire rack and serve warm with clotted cream and your favourite jam.

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