Royal Inspired English Scones
250g (1 ⅞ cup) plain flour
3 teaspoons baking powder
45g (¼ cup) unrefined caster sugar
50g (¼ cup) unsalted butter, chilled and cut into cubes
1 free-range egg
70ml (¼ cup) buttermilk
a pinch of salt
1 extra egg yolk and a pinch of salt for the egg wash
home-made jam and clotted cream
5 cm/2" plain round cutter
- Preheat the oven to 220°C (425°F, gas mark 7).
- Sift the flour, salt, sugar and baking powder into a large mixing bowl. Add the chilled diced butter and begin to gently rub into the dry ingredients using your fingertips. Once the butter has all been incorporated, gently add the buttermilk and egg into the dry ingredients until a soft, slightly sticky dough is achieved.
- Remove the dough from the bowl and place onto a lightly floured work surface. The dough must be handled carefully at this stage so that it isn't overworked. Using a lightly floured rolling pin, roll the dough to an even thickness of 2 cm, ensuring that the dough comes off the work surface easily.
- Dip the cutter into some flour before cutting out as many scones as you can, placing them evenly spaced on to a baking tray. If you invert the scones as you place them on the baking tray they will rise more evenly during baking. Brush the scones with the egg wash, being careful to brush only the tops and not the sides of the scones.
- Place on the middle shelf of the preheated oven and bake for approximately 10 minutes, or until golden brown. Once baked remove from the oven and allow to cool on a wire rack.