INGREDIENTS (for 6-8 scones)
2 cups (230 gr.) flour
1/4 cup (80 gr.) cold butter, chopped
1 egg
1 1/2 tbsp. (20 gr.) sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup milk
PROCEDURE
1. Sift flour together with dry ingredients.
2. Rub in the butter quickly to form crumb like consistency.
3. Beat egg together with milk. Reserve 2 tbsp.
4. Pour liquid mixture gradually over the dry mixture.
5. Stir briefly until mixture forms a ball. Knead 3 or 4 times.
6. Flatten the ball to about a 1 inch thick disk on a floured surface.
7. Cut out scones with a floured biscuit cutter. Place on a greased baking pan.
8. Brush scones with the reserved egg/milk mixture.
9. Bake in a 375deg F (190deg C) oven for 10-12 minutes until golden.
View from the Old Mill
TO SERVE
Serve scones warm or cold. Split and spread with jam (good strawberry) and clotted cream.
You can find the recipe for homemade clotted cream on this blog.
My version of the recipe. I substituted part of the flour with buckwheat flour (1/2 cup) and served these scones with butter and blueberry jam.