Ingredients
- flour, 100 g1 cup
- baking powder, 5 g1 tsp
- salt1 pinch
- butter, 30 g2 tbsp
- granulated sugar, 15 g1 tbsp
- milk, 125 ml; plus extra milk for glazing½ cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Preheat the oven to 450° F (225° C).
Sift flour, baking powder and salt into a bowl. Rub in butter. Add sugar. Add the milk and mix with a knife until obtaining a soft, not sticky, dough.
Turn the dough on to a lightly floured board and knead it quickly until it is smooth.
Roll out the dough to about ½ inch (12 mm) thickness. Cut 16 rounds with a 2-inch fluted cookie cutter and transfer them to a buttered cookie sheet. Brush the tops with milk.
Bake towards top of the hot oven for 8–10 minutes or until well risen and golden brown.
Cool on a wire rack.
Serve tea scones with butter, whipped cream, and jam.
Region evidence: no stated origin (basic dish)
