A scone is a single-serving quick bread, usually made of wheat, barley or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often lightly sweetened and occasionally glazed with egg wash. The scone is a basic component of the cream tea or Devonshire tea. It differs from teacakes and other sweet buns that are made with yeast.
|Ingredients for Scones||Metric|
|Self-Raising Flour (Sifted)||270g|
|Cream 35-40% fat||85g|
|Egg Yolks for glazing||1st|
|4.5cm Round Cutter, Strawberry Jam and Clotted Cream to serve|
Makes approximately 18 scones
1. Pre-heat the oven to Fan 180C.
2. Put the flour and salt into the mixing bowl.
3. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
4. Stir in the sugar.
5. Mix milk and cream and pour into the flour mixture and mix until you have a soft dough.
6. Knead the dough lightly to form a ball, then roll it out on a floured surface to a thickness of about 2cm.
7. Using a cutter and dipping it into flour each time, stamp out the scones, and place them on a baking tray lined with baking paper. Re-roll any trimmings and cut more scones.
8. Brush the top of the scones with the egg yolk.
9. Bake in the pre-heated oven for 10-15 minutes or until well risen and golden brown.
10. Wrap the scones in a tea towel to keep them warm and soft.
*Serve warm scones with clotted cream and jam