INGREDIENTS
- 450g (1lb) self-raising flour
- 2 rounded teaspoon baking powder
- 75g (3oz) butter
- 50g (2oz) caster sugar
- 2 large eggs
- About 225ml (8fl oz) milk
- Raspberry jam
- Clotted cream or double cream, whipped
METHOD
Preheat the oven to 220°C/425°F/gas mark 7. Gently grease two baking-sheets.
Place the flour and baking powder right into a bowl. Add some butter and rub it in before the mixture resembles fine breadcrumbs. Stir within the sugar. Beat the eggs together making as much as 300ml (10fl oz) using the milk, then put a couple of tablespoons of aside inside a cup later on. Progressively add some egg mixture towards the dry ingredients, stirring it in til you have a gentle dough. It is much better the scone mixture is around the wet side, sticking with your fingers, because the scones will rise better.
Turn the dough on to some gently floured surface and flatten it to some thickness of just one-2cm (-1in). Make use of a 5cm (2in) fluted cutter to eliminate the scones by pushing it straight lower in to the dough (instead of twisting it), then lifting it straight out. This helps to ensure that they rise evenly. Lightly push the rest of the dough together, knead gently, reroll and eliminate more.
Arrange around the prepared baking-sheets and brush the tops using the reserved beaten egg mixture to glaze. Bake for ten to fifteen minutes, until well risen and golden, then transfer to some wire rack and then leave to awesome, engrossed in a clear tea towel to ensure that they're moist.
Function as fresh as you possibly can, decline in half and spread generously with strawberry jam. Top with a decent spoonful of thick cream too, if you want.
From 'My Dining Table: 100 Cakes and Bakes' (BBC, 7.99), by Mary Berry