The secret behind these irresistible white scones is the extra sprinkling of sugar that goes on top just before putting them in the oven! Wonderful served with real butter and homemade-jam, but equally delicious left plain.
Bring the butter to room-temperature and cut into small cubes. Sieve all the dry ingredients together, then rub in the butter with your hands until the mixture resembles panko.
Whisk the large eggs (for the dough) and milk together. Make a well in the center of the dry ingredients and butter mix, and gradually add the milk mixture in batches to form a soft dough.
Turn the dough out onto a floured work surface. Kneed gently and shape into a round. Roll out to a 2 1/2cm thickness and stamp into scones with a cutter, upside-down glass.
Beat the large egg (for the glaze), add a pinch of salt, and brush over the tops of the scones. Sprinkle with your choice of sugar, and bake for 20-25 minutes until golden brown on top.
Story Behind this Recipe
My mum has been making these since I was a child, and they never fail to tempt me.
In Step 3, you may not need to add all the liquid. Add in batches and stop before the mixture becomes so moist that it's more like a batter than a dough. If you do find your mixture is overly-wet, simply sprinkle in some more flour.
My mum often replaces half of the butter with margarine and the whole milk for low-fat milk, as my dad has to watch his fat intake.
These freeze really well! You can either freeze them before baking, and then transfer straight from the freezer to the oven for hassle-free fresh-baked scones in the morning, or bake and then freeze. In that case, just pop them in the microwave on the defrost setting and enjoy!
This makes quite a lot of scones, so I often half the quantities if I don't intend to freeze them.