Featured Recipe, Dec 13 2011Great tip about being light-handed and excellent, clear photo instructions! Looks wonderful!
The trick to making scones = be fast, light-handed when mixing the dough. If you overmix the dough, it forms gluten = resulting in dry & tough scones. Note: recipe yields 17 scones
- Softened butter (125 g)
- Icing sugar (87.5 g)
- Eggs (25 g)
- Plain flour (337.5 g)
- Baking powder (20 g)
- Milk (150 g)
- Raisins (as desired)
- Eggs (for eggwash)
Put softened butter & icing sugar into mixing bowl. Mix till they are well incorporated.
Add egg and mix again.
Add flour & raisins. Using a scraper/spatula , fold them in GENTLY, LIGHTLY till they resemble...
Then add milk. Mix them fast & quick.
Flour your tabletop.
Put dough mixture onto table and then make them into a ball...
Flatten ball dough into a certain thickness.
Put cutter at edge of dough and begin to cut.
You would end up with this. Combine the scraps together, form it back into a ball. Flatten ball till you've finished using up the dough. You should end up with 17 scones.
Take brush. Dip into beaten egg. And then brush top of scones.
Bake for 8 mins. At 200 degrees.
You would end up with this!
Serve with clotted cream & jam (if any). Or if you're as lazy as me, just eat it on its own!
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.