Best paired with Lange Estate Evangeline Chardonnay
A nut-free recipe
Servings: 12 scones
Prep Time: 15 minutes | Cook Time: 12-15 minutes
Ingredients
3½ cups self-rising flour (about 1 lb)
2 level tsp baking powder
1/4 cup caster sugar (or superfine sugar)
3 ½ oz (7 tablespoons) butter, slightly softened, cut into pieces
2 large eggs
~3/4 cup milk (to total 1 cups / 10 fl oz with eggs)
handful sultanas (optional)
To Serve
Lemon Curd OR
Whipped cream
Equipment
For this recipe, you will need a fluted 5cm / 2-inch cutter. If you use a larger cutter, you will get fewer scones and they'll take a little longer to cook.
Directions
Preheat & Prep
Preheat oven to 400°F. Lightly grease two baking sheets.
Tip: A fully preheated oven gives you that quick lift-taller, fluffier scones.
Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, and sugar.
Tip: Whisking (or sifting) evenly distributes the leavening for a consistent rise.
Rub in the Butter
Add butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
Tip: Keep the butter cool and work quickly-warm butter = dense scones.
Add Wet Ingredients
Crack the eggs into a measuring cup, then add enough milk to bring the total liquid to 1 1/4 cups (10 fl oz). Using a fork or butter knife, gently stir the mixture into the flour until a soft, slightly sticky dough forms.
Tip: You may not need all the liquid-stop mixing as soon as the dough comes together to keep the texture light.
Bring Dough Together
Turn onto a lightly floured surface and gently knead just until combined.
Tip: Less handling = more tender scones. Don't treat it like bread dough.
Roll & Cut Bake
Pat or roll dough to about 34 inch thick. Cut using a 2-inch round cutter.
Tip: Press straight down-don't twist the cutter, or the scones won't rise as well.
Bake
Place on baking sheets and brush tops lightly with milk or leftover egg mixture.
Tip: Keep glaze off the sides so they can rise evenly. Bake for 12-15 minutes, until risen and lightly golden.
