Buttery Scones

CREDITS

Ottima plastics facebook page

INGREDIENTS

2 cups all-purpose flour 4 teaspoon baking powder½ teaspoon salt¼ cup sugar6 tablespoon unsalted butter (at room temperature)2/3 cup full cream milk1 large egg

METHOD

1. Preheat the oven to 220°C2. In a food processor, pulse the flour, baking powder, salt and sugar a couple times to combine.3. Add the butter and pulse 7-10 times until the butter is completely distributed. You shouldn’t see any chunks of butter and the mixture should have a sandy texture to it. Transfer to a large mixing bowl.4. In a small bowl, whisk to combine the milk and egg. Save 2 tablespoon of it for the egg wash later and pour the rest into the mixing bowl with the dry ingredients.5. Stir to combine with a spatula, until a rough dough forms.6. Transfer to a lightly floured countertop and knead about 10 times until the dough comes together into a relatively smooth ball. Take care not to knead too much, or the dough will be tougher and not rise as high.7. Roll the dough about an inch thick and use a 2.5″ cutter to cut about 7 circles. Re-roll the scraps and cut out another 2.8. Place the scones onto a parchment or silicone mat lined baking sheet and brush the tops with the reserved egg wash.9. Bake the scones for 13-15 minutes, until about tripled in height, and golden brown on the tops and bottoms. Enjoy!

INFO & TIPS

I served mines with a homemade strawberry preserve and a lemon preserve:

I washed and finely chopped a good handful of strawberries added 1 tsp of water and sugar to taste. I placed in the microwave on high for 1-2 mins and I stirred frequently until the preserve became jam-like in consistency.

For the lemon preserve:

I used freshly squeezed lemon juice,and icing sugar to taste. Place in the micro on high and stir until you achieve the jam-like-consistency.

POSTED ON

11 Sep 2025

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