Scones are indispensable with a high tea or ‘standard’ sweet English brunch or lunch. The sweet rolls are traditionally eaten with clotted cream and jam, or with lemon curd . You can of course buy them at the bakery, but making your own is a lot more fun!
- 250 grams self-raising flour, sifted
- 4 teaspoons baking powder
- 65 grams cold butter, cubed
- 65 grams of white caster sugar
- 125 ml milk + extra to cover the scones
- Flower to pollinate worktop
- Rolling pin, baking paper, brush
This is how you make the scones
Preheat the oven to 200 degrees. Mix the flour, baking powder and one pinch of salt. Add the butter and mix with a cool hand to a fine crumb.
Add the caster sugar and 125 ml milk and knead into a cohesive dough. Dust a cutting board with flour and roll out the dough with a rolling pin until it is about one centimeter thick.
Cut out circles with a cutter or glass with a diameter of about five centimeters. Do the same with the remaining dough. Make 12 scones from this.
Place the scones on a baking tray lined with baking paper and brush with a little milk with a brush. Bake the scones in the oven for 15 minutes until golden brown. Let cool.
Tip: you can prepare the dough a day in advance. Keep it covered in the refrigerator. Follow the recipe from the oven on the day itself. Cut the scones horizontally and serve with jam or lemon curd and unsweetened, stiffly whipped cream.
Source: Culy by culy.nl
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