Ingredients
- plain flour, cake flour; 2 cups / 16 oz / 1 lb; plus extra as needed450 g
- salt1/2 tsp
- baking powder2 tsp
- caster sugar3 tbsp
- butter, cold; cut into pieces5 tbsp
- egg1
- heavy cream, 1/2–3/4 cup / 4–6 fl oz; plus extra for brushing120–180 ml
- fruit jam, usually raspberry or strawberry
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Preheat the oven to 230°C (450°F / Gas Mark 8).
Put the flour, salt, baking powder and 2 tablespoons of the sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal.
Add the egg and just enough cream to form a slightly sticky dough. If it’s too sticky, add a little flour, but very little; it should still stick a little to your hands.
Turn the dough onto a lightly floured surface and knead once or twice, then press it into a 2 cm (¾ inch) thick circle. Cut out 5 cm (2 inch) rounds with a biscuit cutter or glass.
Put the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut out more scones.
Brush the top of each scone with a bit of cream and sprinkle with a little of the remaining sugar.
Bake for 9 to 11 minutes, or until the scones are a beautiful golden brown. Let them cool and serve immediately.
Region evidence: no stated origin (basic dish)
