Snapguide
STEPS
INGREDIENTS

Pre-heat the oven to 220°

Weigh the ingredients

Weigh the ingredients

Mix the flour, baking powder and salt in a large bowl

Mix the flour, baking powder and salt in a large bowl

Rub in the butter

Rub in the butter

Add the sugar

Add the sugar

Beat the egg with a fork

Beat the egg with a fork

Add 3/4 of the beaten egg

Add 3/4 of the beaten egg

Add the milk

Add the milk

Mix together until you have a soft dough

Mix together until you have a soft dough

Soft dough

Soft dough

Place the dough on a floured surface and leave to rest for 15 minutes

Place the dough on a floured surface and leave to rest for 15 minutes

Dust the rolling pin with flour and roll until 2cm thick

Dust the rolling pin with flour and roll until 2cm thick

2cm thick

2cm thick

Cut out with a pastry cutter or a glass

Cut out with a pastry cutter or a glass

Cut the scones the same shape and thickness

Cut the scones the same shape and thickness

Place the scones on a floured baking tray

Place the scones on a floured baking tray

Brush the scones with the remaining 1/4 beaten egg

Brush the scones with the remaining 1/4 beaten egg

Put the baking tray in the oven and bake until golden brown (12-15 minutes)

Put the baking tray in the oven and bake until golden brown (12-15 minutes)

Place the cooked scones on a wire rack and allow to cool

Place the cooked scones on a wire rack and allow to cool

Split the scones in half and spread with jam and cream

  • 225.0g self-raising flour
  • 1.0tsp baking powder
  • 1.0pch salt
  • 25.0g caster sugar
  • 50.0g butter (without salt)
  • 125.0ml milk
  • 1.0 egg