It was a silent moment this morning when my First Mate and I realized that we had no fresh bread left for breakfast. Then she grabbed our new copy of 100 Great Breads by Paul Hollywood and flipped through it frantically. “Scones!” One hour later, we sat on our imaginary foredeck with coffee and our freshly baked treats loaded with grandma’s blueberry jam. No clotted cream, unfortunately, but still a really good start into the day!
Makes 12 scones with approximately 250 kcal / 1025 kJ each.
Ingredients
- 500 g white flour
- 2 eggs
- 75 g sugar (preferably caster sugar)
- 30 g baking powder
- 75 g butter
- 225 ml milk
- 1 egg yolk
- (optional) 100 g raisins
Method
- Beat the eggs.
- Soften the butter with a fork.
- Mix all ingredients up to milk by hand for 5 minutes.
- (optional) Incorporate the raisins.
- Tip on lightly floured surface and roll to 3-4 cm thick.
- Cut out scones of 5-8 cm diameter.
- Put on lined baking tray and brush with egg yolk.
- Leave to sit in the fridge for 30 minutes. In the meantime, preheat your oven to 220° Celsius.
- Brush with egg yolk again.
- Bake for 15 minutes.
- Serve warm.