English Featherlight Scones

1 egg
1 tablespoon sugar
30 g 1 oz melted butter
3/4 cup milk
2 cups self-raising flour
1/2 teaspoon salt
milk for glazing

Preheat the oven to 180°C (360°F).

In a bowl, beat the egg and sugar until thick.

Combine the milk and melted butter.

Sift the flour and salt into a box and make a well in the centre. Stir in the egg mixture then the milk mixture and mix until it forms a soft, even dough.

Turn out onto a floured surface and knead lightly.

Pat or roll the dough until it dough is approximately 1 1/2 cm high (approximately 1/2 inch) and cut out scones with a floured 2 inch (5 cm) scone cutter.

Place on a tray that is either lightly greased or lined with baking paper.

Brush the tops with a little cold milk. Bake for 10 to 12 minutes until risen and the tops are lightly browned.

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