Mini Scones
Ingredients
- 250 g self-raising Flour - plus a little extra for dusting
- 60 g salted butter
- 50 g caster sugar superfine sugar
- ½ tsp baking powder
- ½ tsp sea salt flakes
- 150 ml skimmed milk
Optional for Glaze - Choose 1
- 1 egg cracked and beaten with a fork
- 1 tbsp milk
- 2 tbsp double cream heavy cream
Instructions
- Preheat the oven to 220c/200c fan/gas mark 7 or equivalent.
- Line a large baking tray with greaseproof paper or reusable baking mat.
- Sieve your flour into a medium mixing bowl. Chop your butter into small squares and add to the flour.
- Use your fingertips to rub the butter into the flour. Keep going until you have a breadcrumb-like texture.
- Add the caster sugar, sea salt flakes and baking powder, Mix well.
- Gradually add the milk, mixing in a little at a time. Keep mixing gently until it forms a dough. You may not need to use all of the milk. If you add a little too much, simply add a little more flour. Try to work the dough as little as possible.
- Turn the dough out onto a lightly-floured board.
- Shape the dough into a rough rectangle. It needs to be a little over 1cm thick.
- Use a 2 inch/5cm fluted cutter to check you have spread the dough out enough to be able to create 12 scones.
- Start cutting out the scones with your cutter. To stop it from sticking, dip it into a little bit of flour before each cut.
- Place each scone onto the lined baking tray. Make sure the scones aren’t touching. They will spread as they cook, so try to leave some space between them.
- Use a pastry brush (or the back of a teaspoon) to spread your chosen glaze over the tops of the scone.
- Bake for 10 minutes until golden brown.
- Allow to cool on a wire rack.
Tried this recipe?Let us know how it was!