This traditional English scone is plain and simple. Usually the scones are split in middle, then topped with a bit of unsweetened whipped cream and jam. You’ll always fiind these in proper English high tea set with other mini pastries, finger sandwiches and a pot of tea.
Ingredients for 5-6 pieces
150g bread flour
1 tablespoon baking powder
20g unsalted butter, cold from fridge
half egg, around 25g
50ml whipping cream
2 tablespoons milk
How to make
Preheat oven to 200C.
Mix flour, baking powder, sugar in a mixing bowl.
Cut cold butter into small pieces and place into the flour mixture. Rub with your hands until the mixture resembles breadcrumbs.
Gradually stir in the egg, whipping cream and milk. Mix slightly to form a dough.
Place the dough onto a lightly floured surface, roll out and fold 2 times to make a square. Wrap and store in the freezer for 30 minutes.
Roll the dough to 2cm thick. Cut into rounds with the cutter. Line on a baking tray and let it rest in the fridge for 60 minutes or 20 minutes in the freezer.
Bake for 15 minutes until well risen and golden.
Let cool on a wire rack.