Classic Scones

🧂 Ingredients

• 2 cups bread flour (divided)
• 3 tablespoons butter (soft)
• 3 ¼ tablespoons sugar (fine/fruit/caster)*
• 1 large egg
• 1 pinch salt
• 2½ teaspoons baking powder
• ½ cup whole milk
• 1 egg
• 2 tablespoons water

Instructions

• 1 Pre-heat oven to 420F (220C)
• 2 In a large bowl add 1 ¾ cups (225 grams) of the flour and the butter and mix to
  form coarse crumbs.
• 3 Add the sugar, egg, baking powder and salt, mix together with a fork. Add half
  the milk and gently fold to combine, add the remaining milk a little at a time
  to form a soft wettish dough (you may not need all the milk).
• 4 Sprinkle half of the remaining flour on a flat surface and place the dough on
  top, sprinkle the other half of the flour on the dough. Fold the dough, using
  your hands or a spatula a few times turning the dough 90 degrees until all the
  flour is incorporated and a smooth dough is formed. Do not overwork the dough.
  If the dough is too sticky add a bit more flour.
• 5 Pat the dough into a 1 inch (2 1/4 cm) thickness and cut out with a round cookie
  cutter (2 – 2½ inch / 5-6 cm). Place the rounds on a parchment paper lined
  cookie sheet and let rest 10 minutes.
• 6 Brush the tops of the dough with an egg wash and bake for approximately 15
  minutes or until golden brown. Let cool on a wire rack. Serve with butter, jam
  or clotted cream. Enjoy!
• 7 In a small bowl beat together the egg and water.

Nutrition Info