The key of excellent scones isn't to deal with them as well much before baking, and to help make the mixture around the wet, sticky side. Either eat scones at the time of creating or freeze after they have completely cooled. If time enables, thaw them at 70 degrees for a few hrs after which refresh inside a moderate oven for around ten minutes. If you want large scones, this quantity of mixture can make 8-10 9cm (3 ½ inch) scones.
Preparation time: about fifteen minutes Cooking: 10-fifteen minutes
Makes about 20 scones
Gently grease two baking trays. Pre-heat the oven to 220C/425F/Gas 7.
Appraise the flour and baking powder right into a processor. Add some butter and process until a crumble, adding the sugar. Or make by hands by rubbing the butter in to the flour making use of your fingertips before the mixture resembles fine breadcrumbs. Stir within the sugar.
Beat the eggs together until blended making up to and including generous 300ml (1/2 pint) using the milk, then put a couple of tablespoons the egg/milk aside inside a cup for glazing the scones later. Progressively add some egg/milk mixture towards the dry ingredients 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 onto a gently floured surface and flatten it together with your hands, or make use of a moving pin, to some thickness of just one-2 cm (1/2 ¾ inch). Make use of a 5 cm (2 inch) fluted cutter to eliminate the dough by pushing the cutter straight lower in to the dough (instead of twisting the cutter) then lift it straight out. This helps to ensure that the scones will rise evenly and their shape. Lightly push the rest of the dough together, knead very gently then re-roll and cut more scones out as before.
Arrange the scones around the prepared baking trays and brush the tops using the reserved beaten egg/milk mixture to glaze. Bake for around 10-fifteen minutes or before the scones are very well risen and golden. Awesome on the wire rack, 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 and top with a decent spoonful of thick cream.
