Zutaten für Very English Scones
- Self Raising Flour
- 1/4 tsp salt (optional)
- Butter
- 2 tbsp caster sugar (white granulated sugar)
- Currants
- 1 large egg
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Zubereitung von Very English Scones
- Preheat your oven to 220°C (425°F, Gas Mark 7) and grease a baking tray.
- In a large bowl, whisk together 8oz (225g) self-raising flour (or 4oz/115g self-raising flour, 4oz/115g plain flour, and 1 tsp baking powder) and 1/4 tsp salt (optional).
- Cut in 4oz (115g) cold butter or margarine using a pastry blender or your fingertips until the mixture resembles breadcrumbs.
- Stir in 2 tbsp caster sugar and 4oz (115g) chopped dried fruit (sultanas, raisins, glace cherries, etc.).
- In a separate bowl, lightly whisk 1 large egg with 6 tbsp milk. Add most of the egg and milk mixture to the dry ingredients, reserving a little for glazing.
- Gently fold the ingredients together until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it to a 1/2 inch thickness.
- Use a 2 1/2 inch cookie cutter or knife to cut out scones.
- Brush the tops of the scones with the reserved egg and milk mixture.
- Bake for 10-12 minutes, or until golden brown.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
33g
Fat
19g
Carbs
10g
