The Digest | New Jersey Magazine
Issue link: https://magazines.vuenj.com/i/1369261
CLASSIC BRITISH SCONES Recipe by Elaine Lemm MAKES 6 TO 8 SERVINGS TOTAL INGREDIENTS: • 31/4 cups/400 grams self-rising flour • 2 ounces/55 grams butter, cold • 1/2 teaspoon baking powder (make sure it's level) • 1/2 teaspoon salt (make sure it's level) • 1 ounce/25 grams sugar (if you want your scones a little sweeter) • 2 large eggs, beaten • 1/2 cup/100 milliliters milk DIRECTIONS: 1. Heat the oven to 400 F/205 C/Gas 6. 2. Grease and flour a heavy baking sheet. 3. Sieve the flour into a roomy mixing bowl then add the butter, baking powder, salt, and sugar, if using. 4. Quickly rub the butter into the flour until the mixture resembles fine breadcrumbs. 5. Make well in the center and, using a dinner knife, stir in the beaten eggs and enough milk to make a soft, lightly sticky but pliable dough. 6. Turn the mixture onto a floured board and knead very lightly until just smooth then lightly roll out to 3/4-inch thick. 7. Cut rounds with a 3-inch cutter. Place on the baking tray and brush with the beaten egg and milk mixture. 8. Bake near the top of the hot oven for 15 minutes or until golden brown and well risen. 9. Cool on a wire rack before eating V U E N J .C O M 136