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Super scones

10th October 2018 By Teresa

Scones

I made these super scones first time perfect in the Everhot and they were delicious. Light, airy and absolutely mouth-watering. Needless to say they had disappeared before I managed to buy some clotted cream! It’s a good idea to make a double batch. Makes 8-10 scones

Ingredients

  • 225g self-raising flour
  • 1 level tsp baking powder
  • 40g butter, softened
  • 25g caster sugar
  • 1 egg
  • 150ml milk

Method

  1. Make sure the top Everhot oven is at 220ºC before you begin. Blast with the grill to bring up to temperature quickly.
  2. Lightly grease a baking tin.
  3. Measure the dry ingredients into a bowl.
  4. Add the butter and gentle rub in until the mix resembles breadcrumbs.
  5. Stir in the sugar.
  6. Break an egg into a jug, add the milk and whisk lightly.
  7. Stir into the flour until combined, leaving a tsp or so in the jug to brush the scones with before baking. Mix to a soft dough.
  8. Place on a lightly floured surface and knead gently. Do not overwork.  Roll out to ¾-1 inch thickness. Cut with a 2inch fluted cutter.
  9. Place on baking tray. Brush with milk and egg mixture. Place in the bottom of the top oven for 10-15 minutes until a light golden colour and risen.
  10. Remove from the oven and watch them disappear.

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Filed Under: Baking, Cakes and biscuits, Everhot basic cooking Tagged With: butter, clotted cream, scones, strawberry jam

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