Sweet Scones

This is a great recipe, especially for us beginner bakers here; regardless of the outcome: slightly under-baked, slightly over-baked or burnt to a crisp we manage to slather them with butter and homemade jams and gobble them up.

makes 18-20 scones using a 3 inch cutter

8 cups of plain white flour

6 ounces of salted butter

3 eggs

pinch of salt

1/4 cup castor sugar or granulated sugar

3 heaped teaspoons of baking powder

2 cups whole milk


egg wash (see below)

granulated sugar for sprinkling

Preheat oven to 475°

Sieve all the dry ingredients (except sugar for glaze) in a large, wide bowl.  Cut the butter into cubes and rub the butter into the flour.  Make a well in the center of the butter/flour mix.  Whisk the eggs (except the egg for glaze) with the milk and it to the dry ingredients.  Stir until a soft dough is formed.  Turn out onto a floured surface and make a round using your hands.  Roll out gently making a 1 to 1 1/2 inch ‘pancake’ and cut into rounds using the 3 inch cutter.  Dip the tops of each scone into the egg wash and then into the granulated sugar.  Place on a baking sheet and bake for 10-12 minutes.  Cool on a wire rack.  Serve split in half with jams, butter and or whipped cream.

Egg Wash

whisk 1 egg with a pinch of salt.  Brush or dip the top of each scone.

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