Scones are by no means rocket science, but they are bloody good. Where I come from you just have to have a good scone once in while. The real name of the recipe is ‘Mummy’s Sweet White Scones’, but I thought that was way too embarrassing to have as my title here, and it comes from good ol’ Darina Allen of Ballymaloe. Like any good scones, these are best eaten within a few hours of being baked. They do come with a warning though, and that is, **highly addictive**.
In Denmark it’s tradional to bake bread rolls for childrens’ birthday parties. I often bake scones instead and these ones are always a massive hit with the little monsters.
900g good quality flour
170g butter, cut into cubes
3 organic eggs
pinch of salt
60g fine granulated sugar
3 heaped teaspoons baking powder
425ml (approx) milk to mix
egg wash (1 egg whisked with a pinch of salt)
sugar (large granules preferable)
Pre-heat the oven to 250°C (225°C fan)/475°F/gas mark 9.
Sieve all the dry ingredients together. Rub in the butter. Make a well in the centre. Whisk the eggs with the milk and add to the dry ingredients. Mix to a soft dough. Turn out onto a floured surface. Knead lightly, just enough to shape into a round. Roll out to about 2.5cm in thickness (no thinner than this or the scones will end up too flat) and cut out into scones using a round cutter. Place on a baking sheet. Brush with the egg wash and sprinkle with the granulated sugar. Bake in the oven for 10-15 minutes, until golden brown on top. Cool on a wire rack.
Scones are best served halved, spread with butter or clotted cream and topped off with your favourite jam.