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I've heard that there is a debate across the pond over these beauties. If you are not aware people have been discussing what should go first in between the scone; jam, or cream? To me cream first looks better, I am not saying tastes better, because frankly I've tried both ways and couldn't pick a favorite. They have soft, pillowy inside, and crispy outside. Doesn't matter what goes first, I can just eat a lot in one sitting.
Makes 8
Ingredients
250 gr flour
2 tsp baking powder
30 gr sugar
1/4 tsp salt
55 gr unsalted butter, cold and cubed
125 ml milk
1 large egg
Instructions
1. Prepare a baking sheet with parchment paper.
2. In a large bowl, add flour, baking powder, sugar, and salt. Combine.
3. Add the cubed butter to the flour mixture, and coat each cube with flour. Gently press butter cubes with your fingertips and break them into smaller pieces. Continue until the mixture resembles sand.
4. In a small bowl, whisk milk and egg until homogenous. Can take 1-2 minutes. Separate 1 tbsp of milk/egg mixture for later use.
5. Create a well in the middle of dry ingredients and pour the milk mixture. Combine until a sticky dough forms. Try not to kneed much.
6. Roll the dough into 2 cm thick and cut out 6 cm circles. Try to cut them out straight, do not twist and turn your cutter. Transfer the scones to the baking sheet. You can reroll the remaining dough one more time and continue with cutting circles. Leave them to rest in the fridge for 45 minutes.
7. Preheat the oven to 190°C/375°F.
8. Brush the tops with the remaining milk/egg mixture, be careful not to spill any to the sides of scones. Bake for 18-20 minutes or until golden brown in color. Let them cool.
9. Once they are cool enough, split them in half and enjoy with clotted cream and jam!
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