Traditional English scones

The Muddled Pantry
12 scones servings Prep: 15 mins, Cooking: 12 mins
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The quintessential English tea-time nibble!

By Food24 September 28 2015
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Ingredients (7)

500 g flour — cake
2 tsp Robertson's bicarbonate of soda
1 tsp salt
4 tsp Robertson's cream of tartar
130 g butter — cold, cubed
300 ml milk
1 eggs — beaten
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Method:

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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