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Rich sweet scones

By February 04, 2016 , , , ,

Scones are, these days, my go-to when I like to treat myself to an indulgent breakfast. They take no time at all to prepare and bake and also no time to eat. I especially like to serve these with home made lemon curd or strawberry jam and cream.

This recipe is a richer version of scones and came about when I'd almost run out of milk; so I added an egg to beef up the liquid contingent. The result was a delicate melt in your mouth scone which I was very pleased with. It often goes to show that your next recipe comes about as a result of improvisation.

220g self raising flour
90g butter
60g sugar
pinch salt
1 teaspoon baking powder
1 egg
50ml milk

Pre-heat the oven to 210 celsius (fan) 220C (normal)
Rub the butter and flour together until it resembles bread crumbs
Add the baking powder, salt and sugar and mix well
Add the egg and mix through
Add the milk gradually until it starts to come together
You need to ensure the dough is not too soft or too dry, so you may not need all the milk
Cut into rounds using a pastry cutter

The mixture can be also made in a food processor, simply pulse all the dry ingredients and butter together
Add the egg and pulse again
Gradually add the milk while the machine is running and until it starts to come together, you may not need all the milk
As before, ensure the dough is not too soft or too dry

Bake for 10-13 minutes until golden brown on the outside and firm to the touch

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