Traditional English Scones
- 66⅔ g self raising flour
- 16⅔ g unsalted butter
- ⅛ tsp salt
- ⅛ tsp baking powder
Add the flour, salt, butter, and 1 heaped tsp of baking powder to a big mixing bow and mix everything with your fingers until it resembles fine breadcrumbs.
- 12 g sultanas
Mix the sultanas in.
Mix one egg and divide it into two. About 25g each half.
- 24⅞ ml whole milk
- 11¾ g caster sugar
- ⅛ egg (mixed)
- ⅛ tsp vanilla extract
In a jug, mix the milk, 1 half of the egg mixture, caster sugar and the vanilla extract.
Add **most** of the mixture to the flour, leaving about 50ml to the side to egg wash the scones.
Mix em with a spatula or wooden spoon to bind everything. Don’t over work the mixture.
Tip it out onto the table and finish binding it with your hands.
Don’t over work it. It should not feel sticky to your hands.
- rolling pin
Roll it out to about 1/2 in., or thicker if you prefer.
Cut them out with a scone cutter.
Put them on a tray and egg wash there to off the scones.
Put them in a pre-heated oven (180 Celsius) for 20 mins.
Enjoy your meal!