Scones
From tastinghistory.com
45 min + 10 min rest
Classic British scones, hand-rubbed with butter and brushed with egg wash before baking.
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| prepPreheat the oven to 425°F / 220°C | |||||||||
| prepLine a baking sheet | |||||||||
| 3 tablespoons (45 g) cold butter | Rub cold butter into flour | Mix in sugar & baking powder | Mix in 2 eggs | Mix in milk to form dough | Fold dough on floured surface | Shape into disc, 1 in / 2.5 cm thick | Cut into scones | Rest 10 min, brush with egg wash | Bake 425°F / 220°C, 15-20 min |
| 4 cups (480 g) flour | |||||||||
| 1/3 cup (70 g) sugar | |||||||||
| 5 teaspoons (20 g) baking powder | |||||||||
| 2 eggs (for the dough) | |||||||||
| 1 cup (235 ml) whole milk, or drained milk from making clotted cream | |||||||||
| 1 egg (for the egg wash) | |||||||||
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