Perfect Scones

An easy recipe for home-made scones that doesn't leave baking powder after-taste.

Prep Time15

Cook Time15

Course: Baking

Servings: 12 scones

Author: Melby

Preheat the oven to 200°C and grease a baking sheet.
Sift the dry ingredients together and then add the sugar and mix.
Add the butter and rub the mixture with your fingertips until it resembles breadcrumbs.
Measure the milk in a measuring jug, add the egg and mix with a fork until combined.
Add all but about 25ml of the egg mixture to the flour mixture. Reserve the 25ml of egg mixture to glaze the scones before baking.
Mix everything with a fork until all the dry ingredients have been combined.
The dough should be very soft, but not too sticky. Add a tablespoon of flour if the dough is still very wet.
Flour your hands and the surface you will be working on and turn the dough out.
Softly roll the dough out to 15mm thick.
Cut scones using a floured round cookie cutter or a drinking glass.
Place the scones on the baking sheet just touching each other.
Combine the offcuts of dough, roll out to 15mm again and cut more scones. The recipe makes about 12, depending on the size you make them.
Glaze the top of the scones with the remaining egg mixture using a pastry brush.
Bake for 12 - 15 minutes until the scones are pale brown on top. Serve with your choice of topping.

I have learnt from Mary Berry that it is best to place the scones on the baking sheet just touching each other. This ensures that they don't topple over as they are rising.
The scones in my pictures were cut using a drinking glass. They are slightly smaller than your average scone, but I like them that way as it gives me an excuse to eat more!
If you do not mind the baking powder taste one sometimes get with scones, feel free to use 2 cups of self-raising flour and 5ml of baking powder (in stead of 15ml). The scones will probably rise a bit higher.
If you are like me and you like savoury baking, leave out the sugar and add 1 cup of grated cheese for delicious cheese scones.