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Giant scones

Ingredients 6
Servings 6


  • 500
    cake flour
  • 20
    baking powder
  • 3
  • 60
  • 1
    extra-large egg
  • buttermilk or sour milk


10-15 min
Preheat the oven to 200 ºC and sprinkle a baking sheet lightly with cake flour. Sift the cake flour, baking powder and salt together and rub in the butter until the mixture resembles coarse breadcrumbs. Beat the egg lightly and add enough buttermilk or sour milk to make up 190 ml (3/4 c). Add the dry ingredients. Cut with an ordinary knife until a soft dough is formed. Shape lightly into a ball and place on a floured surface. Flatten gently until about 2,5 cm thick and cut out large scones using a glass or large scone cutter. Arrange on a baking sheet, leaving enough space in between for the scones to rise. Brush with a little milk and bake for 10-15 minutes until well-risen, baked through and golden brown. Makes 4-6 large scones.

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