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