Scones take two

My scones were often called "stones" by the home folks, well obviously for that reason and  after a multiple go at it I manage to get the nod from the critics. 
The secret is to  stop fiddling with the dough and to cut it into half and pile it on top a few times, sort of creating layers.
That worked.

450g self-raising flour
2 teaspoons baking powder
75g butter, at room temperature
50g  caster sugar
2 eggs
about 225 ml  milk


Lightly grease two baking trays. 
Pre-heat the oven to 220°C

Measure the flour and baking powder into a bowl. Add the butter and gently rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.

Beat the eggs together and add with the milk, then put about 2 tablespoons of the egg/milk aside in a cup for glazing the scones later. 

Gradually add the egg/milk mixture to the dry ingredients until you have a soft dough. Cut the dough into half and pile in on top and press, repeat two times.

Turn the dough onto a lightly floured surface and flatten it out with your hand,  to a thickness of 1-2 cm.
Use a 5 cm (2 inch) fluted cutter to stamp out the dough by pushing the cutter straight down into the dough then lift it straight out. 

Gently push the remaining dough together, knead very lightly then re-roll and cut more scones out as before.
                                     

Arrange the scones on the prepared baking trays and brush the tops with the reserved beaten egg/milk mixture to glaze. 
Bake for about 10 minutes  in 220 deg c and another 5 min on 190 deg c or until the scones are well risen and golden. 
Cool on a wire rack, covered with a clean tea towel to keep them moist.
cut in half and spread generously with strawberry jam and top with a good spoonful of thick cream.

Enjoy...jue



recipe from mary berry