This recipe is inspired by Gail’s Bakery and the love I have for their scones. It doesn’t need any butter or cream and jam accompaniment, just a big mug of tea in front of Miracle on 34th Street.
MAKES ABOUT 8
250g self-raising flour, plus extra for dusting
1 tsp baking powder
1 tsp ground cinnamon
¼ tsp freshly grated nutmeg
pinch of salt
40g unsalted butter, softened
30g golden caster sugar
1 large egg, lightly beaten
125ml milk, plus extra for brushing
FOR THE GLAZE
3-4 tbsp milk
150g icing sugar, sifted
YOU WILL NEED
a 5cm round pastry cutter
- Preheat the oven to 200C/400F/gas 6. Line a baking tray with baking parchment.
- Combine the flour, baking powder, spices and salt in a bowl, add the butter and, using your fingertips, work the butter into the flour until the mixture has a crumbly texture. Stir in the sugar.
- Tip the lightly beaten egg into the flour mixture, then add the milk, little by little, until you have a soft, sticky dough (you might not need all the milk).
- Dust the work surface with flour, tip the dough out on to the surface and, using your hands, pat it into a flat disc. Gently roll it a few times to flatten it to a thickness of 2cm-3cm.
- Using a 5cm cutter, cut out a circle and place it on the lined baking tray. Repeat, and when you need to bring your dough back together, knead it lightly, before patting into a disc to cut more circles (you should get a total of 8 circles).
- Brush the tops with milk and pop in the oven for 10-12 minutes, or until the tops of the scones are golden.
- While the scones bake, prepare the glaze by stirring the milk into the icing sugar a little at a time until you have a smooth, pourable mixture. Set aside.
- Remove the scones from the oven and transfer to a wire rack to cool completely. Pour the glaze over the tops and allow to set, or devour while still runny.