About this recipe:Serve these scones warm with clotted cream and strawberry jam.
225g plain flour
4 teaspoons baking powder
5 tablespoons unsalted butter
5 tablespoons caster sugar
160ml full fat milk
1 egg yolk, beaten
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Method Prep:20min › Cook:15min › Ready in:35min
Preheat oven to 200 C / Gas 6. Lightly grease a baking tray or line with baking parchment.
Sift flour and baking powder into a medium bowl. Rub butter and sugar into flour to form a fine crumble. Make a well in centre, and add milk and currants. Knead gently together, being careful not to over mix. Dough will be sticky.
On a generously floured surface, roll out dough to 2cm thickness. Stamp out 5cm rounds with a pastry cutter. Transfer to prepared tray, and brush tops with egg yolk. Allow to stand for 15 minutes.
Bake in preheated oven until risen and lightly golden on top, 12 to 15 minutes. Remove to a rack to cool.
Used different ingredients.
I wash nd cut up 110g of fresh strawberries and put them instead of currants but more flour will be needed because the juice from the strawberries makes it too wet. - 24 Oct 2010
So I made these today and I love them and they are perfect with the clotted cream and jam. Only thing I found is that never rise perfect with a cutter so I made a few hand made if you no what I mean 😉 - 05 Jan 2015