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.

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!