- 8 oz self-rising flour – weigh it! (approx. 1 3/4 cups)
- 1 level tsp baking powder
- 2 oz butter (approx. 4 Tbs)
- 1 oz – extra fine sugar (caster) – weigh it (approx. 2 Tbs)
- 1 egg
- This is one of those recipes that is super easy after the first time you make it. I will be writing it in the order of what I did to prep. some ingredients then how I put it together.
- Preheat oven to 450 Fahrenheit
- Lightly grease cookie sheet (or use Silpat liner)
- Lightly beat egg in a measuring cup. Add milk to bring the level up to 1/2 cup. I found the recipe worked better if this mixture warmed a little (close to room temperature) on the counter.
- Weigh the self rising flower and mix in baking powder in a bowl. Add the butter and rub it into the flour. Yes, you rub the butter into the flour until it looks like small crumbs (think breadcrumbs).
- Add in sugar.
- Add milk & egg mixture (reserving aprox. 2 Tbsp) to your dry mixture.
- Lightly knead this mixture (yes, with your hands!). Knead only until the dough comes together. Over kneading affects the finished texture. This is a sticky dough. But, if it is still super sticky, add just a little more flour.
- On a floured counter, roll out to 1/2 inch thickness. This is much thicker than what we are used to when we make cookies or pie crust. Seriously, I used a ruler to check. I also didn’t use a roller. This isn’t a ton of dough so I just gently formed it with my hands. I did sprinkle just a little flour on the top so it didn’t stick as much. Go as easy on the flour as you can, you want this dough to be just workable.
- Cut into 8 – 10 round scones. Use a round cutter, approx. 2 1/2 inches wide (if you don’t have that size, go a little smaller, rather than larger).
- Place on the baking sheet, well spaced.
- Use the reserved milk mixture to brush the tops of your scones.
- Bake for 8-10 minutes. Watch closely the last couple of minutes. The tops should be a pale golden brown. If you overbake, they are dry. And, not awesome : (. You want these to be awesome!