These small, soft, round, neutral-tasting buns originated in Scotland but are now eaten throughout England at Afternoon Tea. They can be filled with both sweet and savoury ingredients. Normally the sweet version can be found with or without sultanas and served with jam and clotted cream, while the savoury version has cheese.
Prep time: 10minutes
Cooking time: 10minutes
250g self-raising flour or 250g flour + 10g baking powder
1 egg + 1 for brush
Milk or cream to taste
In a bowl mix the butter and flour until you get a sandy mixture, add the sugar and mix well.
Add the beaten egg and some cream or milk and knead for a few minutes until you get a smooth and homogeneous dough.
Divide the dough into two parts, leaving one part as it is and adding sultanas to the other part and mix into the dough.
Now that the doughs are ready, use a rolling pin to roll out the dough to a thickness of about 1.5/2 cm and cut out circles with a 5cm pastry cutter, place them on a baking tray covered with greaseproof paper, brush them with egg and bake them at 220° for 10min. Once cooked, leave to cool.
The scones are now ready to be filled ad eaten with a cup of tea.❤
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