Traditional English Scones

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.

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• 12 g sultanas

Mix the sultanas in.

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Mix one egg and divide it into two. About 25g each half.

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• 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.

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Add **most** of the mixture to the flour, leaving about 50ml to the side to egg wash the scones.

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Mix em with a spatula or wooden spoon to bind everything. Don’t over work the mixture.

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Tip it out onto the table and finish binding it with your hands.

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Don’t over work it. It should not feel sticky to your hands.

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• rolling pin

Roll it out to about 1/2 in., or thicker if you prefer.

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Cut them out with a scone cutter.

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Put them on a tray and egg wash there to off the scones.

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Put them in a pre-heated oven (180 Celsius) for 20 mins.

Enjoy your meal!