- 2000 gr plain flour
- 80 gr baking powder
- 24 gr salt
- 572 gr cold butter
- 60 gr white sugar
- 1700 gr cold milk
- 6 eggs
- 2 eggs
- 1 kg jam
- 1 kg whipped cream
- 100 gr sugar
- Preheat the oven to 170°C.
- Mix the flour with the baking powder, sugar and salt.
- Crumble the cold butter with the flour until your mixture looks like bread crumbs.
- Mix in the eggs and milk until the dough comes together.
- Knead the dough briefly until it is smooth.
- Chill the dough (if needed) for later use and to relax it. This makes rolling easier.
- Roll out the dough on a floured surface until as thick as your pinky finger.
- Cut out the scones using a 5 cm Ø cookie cutter. Place the scones on a tray lined with baking paper. Reroll the cut offs and cut out more scones using up all the dough.
- Brush the top of the scones with the egg making sure it doesn’t run of the top.
- Bake the scones for 20 min or until risen, brown and fully cooked.
- Let them cool to room temperature, store in an airtight container and serve with butter, jam or whipped cream.
To crumble the butter and flour, use if possible a Hobart mechanical beater or a robot coupe mixer so your hands do not warm the dough too much.
Use cold butter, milk and eggs so the dough stays as cool as possible. If not, the butter will soften and make it stick.
Do not overwork the dough or the scones will be tough.
Do not turn the cutter when cutting the scones or they won’t puff up. Dap the cutter in some flour every now and then to keep it from sticking to the dough.