Best-ever cream tea scones
Best-ever cream tea scones
MAKES ABOUT 30 MINIS OR 8 LARGE
- 500g plain flour, plus extra for rolling
- 75g icing sugar
- 25g baking powder
- ½ tsp sea salt
- 125g unsalted butter, chilled
- and diced
- 2 medium eggs, beaten
- milk, see method
Have ready a plain cutter (4cm for minis, 7cm for large) and one or two nonstick baking sheets.
Sift the flour, icing sugar and baking powder into the bowl of a food processor and add the salt. Add the butter and blitz to crumbs, briefly whiz in the eggs and add just enough milk to bring the dough together.
Roll out the dough to 1.5cm thick on a lightly floured surface and cut out your scones, rolling the dough only twice. Arrange spaced well apart on the baking sheets and leave to rest for 20 minutes.
Preheat the oven to 200C/180C fan/gas 6. Brush the top of the scones with a little milk and bake for about 12 minutes for minis or 17-20 minutes for large.
SERVING TIPS
These are best eaten on the day of making, split and spread with jam and clotted cream. You can also refresh them the next day by reheating at 200C/ 180C fan/gas 6 for 5-10 minutes.
For a presentation idea, you can thread the mini scones on to wooden skewers if you like.
A right royal jam: Tiptree Little Scarlet Strawberry Conserve, £4.49, tiptree.com, is a palace favourite