Hi, this is the best scone recipe I've ever had and are as
authentic as you can get. I just made them yesterday for Mothering Day Tea. Even
my English mother-in-law who is a fabulous baker said she has not tasted better.
Only problem is it is not low fat - and then when you add the strawberry jam and
clotted cream...eeek!!
The key to scones is to handle the dough with a very gentle
touch from the start of adding the liquid right up to shaping. Phyllis, a lovely
English lady taught me to make them was insistent on this. Do not over knead,
and her tip to me was to never roll the scones out, always gently press them
with the fingers to flatten. The danger comes in when gathering the scraps and
reshaping them.
1 3/4 cup all-purpose flour (self-rising) (NOTE: If you don't have
self-rising all-purpose flour, use 1 3/4 cups all-purpose flour, 2 1/4 teaspoons
baking powder and 1/4 teaspoons salt; also add in baking powder and salt, below)
2 teaspoons baking powder
3 tablespoons superfine or granulated sugar
4 tablespoons of unsalted butter, cold
1 large egg
1/2 teaspoon salt
milk
Preheat oven to 425 degrees F
Mix flour and baking powder in bowl, add cold butter and rub with fingertips
until mixture resembles fine breadcrumbs. Stir in sugar.
Break egg into a liquid measuring cup and mix with fork, add enough milk to
measure 5 ounces.
Pour egg and milk mixture into flour mixture a little at a time mixing lightly
until the dough just comes together; you may not need all the liquid.
Gather mixture and place on lightly floured surface, knead very gently just
until it all holds shape.
Flatten until approximately 1/2" thick.
Cut into 2" rounds with a biscuit cutter and place on greased baking sheet.
LIGHTLY gather remaining dough and repeat cutting.
Brush tops with any left-over egg/milk mixture. Bake for 10 mins or until pale
golden in colour. Serve immediately.
