Geography of Baking: Scones

Scones

The united Kingdom

Ingredients
450g self-raising flour
2 rounded teaspoons baking powder
75g butter, at room temperature
50g caster sugar
2 eggs
about 225 ml milk

Lightly grease two baking trays. Pre-heat the oven to 220°C/425°F/Gas 7.
Measure the flour and baking powder into a bowl.
Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Doing this correctly would mean that the palms of your hands are clean.
Stir in the sugar.
Beat the eggs together until blended and make up to a generous 300ml with the milk, then put about 2 tablespoons of the egg/milk aside in a cup for glazing the scones later.
Gradually add the egg/milk mixture to the dry ingredients until you have a soft dough. (It is better if the scone mixture is on the wet side, as the scones will rise better.
Turn the dough onto a lightly floured surface and flatten it out with your hand to a thickness of 1-2 cm Use a 5 cm cutter to stamp out the dough instead of twisting the cutter then lift it straight out.
Gently push the remaining dough together, knead very lightly then re-roll and cut more scones out as before.
Arrange the scones on the prepared baking trays and brush the tops with the reserved beaten egg/milk mixture to glaze. Bake for about 10-15 minutes or until the scones are well risen and golden.
Cool on a wire rack, covered with a clean tea towel to keep them moist. Serve as fresh as possible,
Cut in half and spread generously with strawberry jam and top with a good spoonful of thick cream.