|500 g||flour — cake|
|2 tsp||Bicarbonate of soda|
|4 tsp||Cream of tartar|
|130 g||butter — cold, cubed|
|1||eggs — beaten|
Preheat you oven to 200ºC.
Using a fine sieve sift the flour, bicarbonate of soda, salt and cream of tartar into a mixing bowl, add the cold butter cubes and rub until the butter combines with the dry ingredients. The mixture should feel like damp sand. This can be done with a mixer should you not want to do it by hand.
Add the milk and mix briefly until just combined, turn the mixture out onto a heavily floured surface and knead lightly until you have a soft dough. The dough will be quite wet initially, but it will come together quite quickly. Add a bit more flour should you feel the need to.
Roll the dough out to a thickness of about 3cm and, using a round cookie cutter (6cm diameter), cut out your scones. You will probably need to re-roll the dough to get 12 out of the batch.
Place the scones on a lined baking tray and brush the tops with the beaten egg, bake in the pre-heated oven for between 10 to 12 minutes.
Serve immediately with butter, jam and cream.
Recipe reprinted with permission of The Muddled Pantry. To see more recipes, please click here.
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