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Ingredients 9
Servings 24


  • 500
    cake flour
  • 60
    granulated sugar
  • 20
    baking powder
  • pinch salt
  • 125
  • 250
  • 5
    vanilla essence
  • 2
    extra-large eggs
  • 1
    small egg, beaten, and extra sugar (optional)


1. Sift the flour, sugar, baking powder and salt into a bowl. 2. Rub in the butter with your fingertips until the mixture resembles fine crumbs. Lift the mixture high and let it drop into a bowl from a height to incorporate air (to make the scones light). 3. Beat the milk, vanilla essence and eggs and add gradually to dry mixture, mixing in with a wooden spoon. (Reserve a little liquid to brush the scones.) Work lightly, and do not overmix. 4. When dough is soft and moist, turn it out onto a well-floured pastry board, shape and pat gently into a rough square 1,5-2 cm thick. Do not knead. Cut into squares or press out rounds with a scone cutter dipped in flour. 5. Brush the scones with the reserved liquid (or with beaten egg and sprinkle with sugar). Place on baking sheets or on oiled foil. 6. Bake at 200 ºC for 10 to 15 minutes, or until golden. 7. Remove, cool slightly on a rack. Serve warm.

Read more on: starch  |  bake

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