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Cream scones

Cream scones


Cuisine type: British/Scottish/Irish, Modern Australian
Cooking time: Less than 30 minutes
Course: Breakfast, Dessert
Favourite flavours: Cakes/baking

Find out the secret to bakery delicious cream scones.
INGREDIENTS

2 cups (300g) plain flour
2 teaspoons baking powder
pinch of salt
1 tablespoon sugar
1 egg, beaten
½ cup (125ml) cream
milk (about ¼ cup/60mL)
egg wash (see cook's note), to glaze

METHOD

1.Preheat oven to 220°C (200°C fan-forced). Grease a baking tray.

2.Sift flour, baking powder and salt into a bowl. Add sugar and stir to combine. Add egg, cream and enough milk to make a soft dough.

3.Turn out onto a lightly floured work surface and knead the dough. Roll out (until about 2.5cm thick) and cut into squares with a sharp knife (coated in flour).

4.Place on try, glaze with egg wash, and bake in a 220°C oven for 12-15 minutes. Cool slightly on a wire rack and serve hot with butter and jam.

Not suitable to freeze or microwave.

COOK'S NOTE
Egg wash is a mixture of lightly beaten egg and milk.

CREDITS - Cream scones
Scone storage tin and teaspoon from That Vintage Shop. Milk jar and teapot from Doug Up On Bourke. Blue dessert plate, cake forks and blue linen napkins from Major & Tom.

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