Plain scone
At a glance
| Servings: | 4 - 8 |
| Prep time: | 15 minutes |
| Cook time: | 15 minutes |
| Total time: | 30 minutes |
| Meal type: | Breakfast, Lunch |
| Allergy list: | Milk |
| Misc: | Child Friendly |
| Region: | British |
| Description: | A classic scone with authentic Cornish clotted cream |
| Submitted by: | KevinUK |
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
Imperial | Metric | USA- 225g self raising flour
- salt
- 55g butter
- 25g caster sugar
- 150ml milk
Optional
- jam
- clotted cream
Directions
Step 1
Mix together the flour and salt and rub in the butter.
Step 2
Stir in the sugar and then the milk to get a soft dough.
Step 3
On a floured surface knead the dough lightly. Pat the dough to around a 2cm thickness and then use a cookie cutter.
Step 4
Place the scones onto a greased baking sheet or onto parchment paper. Brush milk onto the scones so that they will brown in the oven. Cook in a pre-heated oven at 220ºC / 430ºF / gas mark 7 for 12-15 minutes until golden brown and well risen.
Step 5
Allow to cool on a wire rack before storing for up to a week in an air tight container. Although they are best served warm!
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