Friday, 11 June 2010

Scones



Rachel Allen's Scones 


450g flour 
Pinch of salt 
20g baking powder 
25g caster sugar 
75g butter 
2 eggs 
200ml milk 

Preheat the oven to 230°C. 

Sieve the flour, salt and baking powder into a large bowl, add the caster sugar and mix. Rub in the butter and make a well in the centre. 
In another bowl, whisk the eggs and then add the milk. Pour all but 60ml of this liquid into the dry ingredients and, using one hand, mix to a soft dough, adding more liquid if necessary. 

Turn out onto a floured work surface and knead until a dough is formed. Sprinkle with flour and gently roll out until it's 2-5cm (3/4-2in) thick. Cut with a round 5cm (2in) cutter into scones. Place on a lightly floured baking tray. 

Bake in the centre of the oven for 7-10 minutes until golden brown on top. Cool on a wire rack. Serve split with butter and jam or with jam and a blob of whipped cream.