Michael and Rachel's

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Olive's Scones

Updated: 12 Sep 2015

Ingredients

  • 225g self-raising flour
  • 1/2 tsp salt
  • 85g butter
  • 30g caster sugar
  • 1 egg (plus 1 further egg for egg wash)
  • 70ml milk

Method

  1. Preheat oven to 220c. Prepare a baking sheet with parchment.
  2. Sift flour and salt together in a bowl and rub in the butter until the mixture resembles breadcrumbs.
  3. Stir in the sugar, then make a well in the centre.
  4. Drop in the egg and gradually add the milk, working in the flour from the sides until the dough is smooth and elastic. You may not need all of the milk - stop if the dough starts getting sticky / too wet. Try not to overwork the dough or the scones will be tough.
  5. Transfer to a floured surface and lightly roll or pat out to about 2cm thick (approx. the depth of the cookie cutter). Use a 6.5cm cutter to cut the dough into rounds.
  6. Place on the baking sheet and brush with beaten egg.
  7. Bake for about 8-10 minutes until golden. Transfer to a wire rack to cool. Best enjoyed shortly after baking with a cup of tea, otherwise freeze or store in an airtight container.