Introducing a Scrumptious Scone Recipe by Petra, the Creative Genius Behind Award-Winning Bohemian Treats
You will need (makes 16 small scones)
450g self-raising flour
2 level tsp baking powder
50g caster sugar
100g butter - softened, cut into pieces
2 medium eggs
dash of milk
optional - handful of sultanas zest of lemon or glacé cherries
Preheat the oven to 220C/200C Fan/Gas 7. Line your tray with baking paper
Put the flour, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture is like breadcrumbs.
Crack your eggs into a measuring jug, then add enough milk to make the total liquid 300ml/10fl oz. Beat it together with fork.
Using a fork, stir the egg and milk into the flour and mix to a soft, sticky dough (leave about 2tbsp in your jug so you can brush the top of your scones with it)
Lightly flour the work surface and turn out your dough there. Knead lightly (work in the sultanas, lemon zest or glacé cherriesif you are adding them) Don’t overwork the dough
Roll out to a rectangle about 2cm/¾in thick.
Cut into as many rounds as possible with a round 5cm cutter and place them onto the prepared baking trays. (To help the scones rise evenly, always cut the scones straight down and up, without twisting the cutter)
Leave your cut scones to rest for 10 mins under the cloth.
After 10mins, brush the tops of the scones with a little egg and milk left in the jug.
Bake for 12–15 minutes, or until the scones are well risen and are pale, golden-brown colour. Lift onto a wire rack to cool.
To serve, split the scones and serve withstrawberry jamfrom Dockyard Jam Factory along with a good dollop of clotted cream.