Classic Scones
Flavours from Cornwall.
Ingredients:
● 500g plain flour
● 15g baking powder
● Pinch of salt
● 100g caster sugar
● 100g diced butter
● 250ml milk
Equipment:
Tala Performance Baking tray 34cm x 24cm
Tala Performance Stainless Steel Butter Knife
METHOD
● Heat the oven to 220C/200C fan/gas 7. Tip the flour into the stoneware mixing bowl with a pinch of salt and the baking powder, then mix.
● Add the butter, rubbing in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
● Make a well in the dry mix, then add the milk and combine it quickly with the butter knife.
● Scatter some flour onto the work surface and tip the dough out. Knead briefly until smooth, then pat out to a thickness of 4cm.
● Dip the cutter into some flour. Smooth-edged cutters tend to cut more cleanly and give a better rise. Push into the dough, repeating until all the dough has been used. You may need to press what’s left of the dough back into a round to get the most from it.
● Transfer the scones to a baking tray. Brush lightly with milk and bake for 15 minutes, until well risen and golden. Best eaten warm, generously topped with jam, clotted cream and a dusting of icing sugar