Preparation : 10 min | Resting : - |
Cooking : 10 min | Equipment : |
Difficulty : | Rating : 0 rates |
Download the recipe : | |
750 | g plain flour |
80 | g castor sugar |
150 | g butter (cubes) |
3 | level tbsp baking powder |
300 | ml milk |
2 | pinches of salt |
jam and cream (optional) |
1 | Pre-heat oven to 220° 425°F gas mark 7 |
2 | Place all dry ingredients plus the butter and milk into the Patissier bowl. Process for a approximately one minute until a sticky dough is formed. Add a little more milk through the feed tube if necessary. |
3 | On a well-floured surface knead the dough lightly. Roll out to approximately 1.5 cm. Cut out the scones with a 6 cm round cutter. |
4 | Brush lightly with milk or beaten egg if preferred. Place in the oven. Cook for 10-15 minutes. |