This morning, when I wanted to have my breakfast, I realised that I ran out of bread....! Look into my pantry & I decided to make English scone. My hubby loves scone & he had it with raspburry.
Ingredients:
2½ cup all-purpose flour
2½ tsp baking powder
1 tbsp castor sugar
½ tsp salt
113g cold unsalted butter ~ cut into small cubes
¾ cup milk
1 whole egg ~ lightly beaten
Topping:
1 whole egg ~ lightly beat with 1 tbsp milk
Directions:
- Preheat oven at 180 deg. C (or 160 deg. C for the top)
- In a large mixing bowl, sift together flour, baking powder, salt & sugar. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use fingertips). Add the milk & slightly beaten egg & stir until just combined. (The texture should be sticky, moist & lumpy.)
- Place mixture on a lightly floured surface & knead the dough gently until it comes together & is smooth dough
- Roll out dough to ½” (1.25 cm) thickness. Cut out dough with a lightly floured round cookie cutter. Place on prepared baking sheet & brush the tops with the beaten egg & milk mixture & bake for about 10 - 15 minutes or until the tops are golden brown & a toothpick inserted in the center of the scone comes out clean. Remove from oven & place on a wire rack. Serve warm with butter.