Paul Hollywood's recipe for easy and simple traditional English scones.
Course Afternoon Tea
Cuisine British
Prep Time 25 minutesminutes
Cook Time 15 minutesminutes
Servings 8
Calories 357kcal
Author Lea
Equipment
round cutter
baking paper
baking tray
large mixing bowl
Ingredients
500gstrong white flour
80gbuttersoftened
80gcaster sugar
5teaspoonbaking powder
2free-range eggsbeaten
250mlmilk
1eggbeaten; for egg wash
Instructions
Line the baking tray with baking paper and preheat the oven to 220C or 200C (fan assisted setting).
Mix 450g of flour with baking powder in a large bowl, add the butter and rub the ingredients between your fingers until the mixture resembles fine breadcrumbs.
Tip the sugar and two beaten eggs into the bowl and gently stir them into the flour (using either hands or spatula).
Pour slightly more than half of the milk into the mix and keep gently combining all ingredients; add more milk if the dough feels too dry (a small amount each time).Note: I don't use all 250ml of milk; my flour usually absorbs around 180 - 200ml.
Dust generously the kitchen countertop with the remaining flour, tip the sticky dough onto the surface and dust more flour over the top.
Fold the dough in half and turn 90 degrees; repeat the process a few times until the flour is incorporated and the dough is smooth. You can add more flour if the dough keeps sticking to your fingers.Note: I prefer to work the dough less.
Roll the dough out with a rolling pin until it's 1 inch thick. Do it in a few steps while turning the dough 90 degrees each time.Note: I flatten the dough into the desired thickness with my hands.
Cut out round shapes with a pastry cutter and place each scone onto a baking tray.
You can roll out the leftover dough again, but the more you work with it, the denser the scones will be.Note. I have never been able to make fuffy scones with rerolled dough.
Glaze the top of the scones with a beaten egg and bake them in the oven for 15 minutes or until the top is golden brown and the scones have risen.