Scones

Classic British scones with a crisp exterior and a light, fluffy crumb. Serve traditionally with butter and jam or clotted cream.

• 300 g plain flour
• 2 tsp baking powder
• 1 pinch salt
• 1 tbsp sugar
• 75 g cold butter, diced
• 1.5 dl cold milk
• 1 egg for glazing

Method

1. 1
   Preheat the oven to 220 °C. Mix flour, baking powder, salt and sugar in a bowl.
2. 2
   Add the cold butter and rub it in with your fingertips until the mixture resembles coarse crumbs.
3. 3
   Pour in the milk and mix quickly into a dough — don't overwork it. The dough should be slightly sticky.
4. 4
   Turn out onto a floured surface and flatten to about 2 cm thickness. Stamp out rounds with a glass (about 6 cm diameter). Place on a lined baking sheet.
5. 5
   Brush the tops with beaten egg. Bake for 12–15 minutes until nicely golden. Cool on a rack and serve with butter and jam.