Caron Cooper’s scones - English Cuisine

“This is a simple and rustic recipe for perfectly moist scones. For the quintessential British experience, it’s essential to serve your scones warm with clotted cream and jam. A good tip for keeping your scones moist during cooking is to place them close together on the baking tray.” Luke Nguyen, Luke Nguyen's United Kingdom

Ingredients



225 g (1½ cups) plain flour

2½ tsp baking powder

pinch of salt

40 g cold unsalted butter, chopped

1½ tbsp caster sugar

150 ml cold milk

1 egg yolk, lightly beaten with a dash of milk

clotted cream and jam, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.



Instructions



Resting time 10 minutes



Preheat the oven to 180ºC.



Sift the flour, baking powder and salt together into a bowl. Rub the butter into the flour until it resembles fine breadcrumbs, then stir in the sugar. Gradually add the milk and use a butter knife to stir the mixture until a soft but not sticky dough forms. Turn onto a lightly floured work surface and press out until about 2½ cm-thick.



Using a 5 cm cutter, stamp out rounds of dough and place them close together on a baking tray. Brush the tops with the egg mixture and allow to rest for 10 minutes.  Bake for 15-20 minutes or until golden. Serve warm with clotted cream and strawberry jam.