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Traditional English Scones
Ingredients
Utensils
rolling pin
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Step 1/ 12
- 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.
Step 2/ 12
- 12 g sultanas
Mix the sultanas in.
Step 3/ 12
Mix one egg and divide it into two. About 25g each half.
Step 4/ 12
- 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.
Step 5/ 12
Add **most** of the mixture to the flour, leaving about 50ml to the side to egg wash the scones.
Step 6/ 12
Mix em with a spatula or wooden spoon to bind everything. Don’t over work the mixture.
Step 7/ 12
Tip it out onto the table and finish binding it with your hands.
Step 8/ 12
Don’t over work it. It should not feel sticky to your hands.
Step 9/ 12
- rolling pin
Roll it out to about 1/2 in., or thicker if you prefer.
Step 10/ 12
Cut them out with a scone cutter.
Step 11/ 12
Put them on a tray and egg wash there to off the scones.
Step 12/ 12
Put them in a pre-heated oven (180 Celsius) for 20 mins.
Enjoy your meal!
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