English Scones

Directions

• Preheat the oven to 220C.
• Mix all dry ingredients in a bowl.
• Add the butter and lightly mix with your hands. The mixture should be dry and crumbly. It’s okay if there are some pieces of butter in the mix.
• In a small bowl beat the egg and milk together.
• Save 1-2 tbsp of the milk mixture in a separate bowl for the wash.
• Make a well in the centre of the dry ingredients and pour in the remaining egg and milk mixture.
• Mix together with a butter knife in a cutting motion. The dough should be super sticky at this point.
• Transfer to a lightly floured surface and knead (with very light hands) just enough to get the dough together. DO NOT OVER KNEAD the dough or your scones will become tough and not rise high enough.
• Roll the dough (by hand preferably) about 1″ thick. Use a cookie cutter (or a glass like I did) to cut into circles. Don’t twist the cutter/glass when cutting the scones.
• Re-roll the remaining dough and make the rest of the scones.
• Place the scones on a baking tray lined with parchment paper.
• Brush the tops with the reserved egg & milk wash.
• Bake for 13-15 minutes until about tripled in height and golden brown on the top and bottom.