Scones by Suzanne Thorp

It's teatime and no afternoon tea is complete without the light, airy scones. Plain or packed with sultanas, these crusty scones are the perfect backdrop to preserves and clotted cream.

Difficulty

Low

Time

45 min

Author

Suzanne Thorp

Ingredients

Makes

14 scones

450 , sifted

2

110 , fridge cold cut into small cubes

1 , beaten

200

75 , (optional)

Utensils

KWL90.004SI

Instructions

Step 1

Heat the oven to 200°C.

Step 2

Using the beater attachment mix together the flour, baking powder and salt.

Step 3

Add the cubed butter and mix on slow speed until the mix becomes fine breadcrumbs.

Step 4

Add the beaten egg to the milk and mix together.

Step 5

Pour the egg/milk mix into the breadcrumbs on slow speed.

Step 6

*If adding dried fruit to your scones add once the egg/milk has been added.

Step 7

As the dough comes together it should be soft and sticky to the touch not dry. If it looks as the finished dough will be dry add a little more milk.

Step 8

Just as the mix comes together take the dough out of the mixing bowl onto a well floured surface and gently knead together. DO NOT OVERMIX, you don’t want to release the gluten from the flour.

Step 9

Very gently roll out the dough to a depth of approximately 4 cm.

Step 10

Using a round pastry cutter, approximately 5.5 cm diameter, dip the cutter into flour and stamp out the scones. DO NOT TWIST THE CUTTER AS YOU CUT THE SCONES.

Step 11

Put the scones onto a lined baking tray and brush with milk or beaten egg.

Step 12

Allow the scones to stand for 10-15 minutes this allows them to start to rise before baking.

Step 13

Bake for approximately 10 minutes, until golden.