Abel & Afternoon Tea Scones

1. Preheat your oven to 200°C/Fan 180°C/ Gas 6. Tip the flour, baking powder and salt into a large mixing bowl. Whisk or mix them together to combine.

2. Add the cold butter, little by little, coating each cube in flour as you go. Rub the butter into the flour using your fingers till you get the consistency of breadcrumbs. In a separate bowl, whisk together the egg and milk.

3. Make a well in the middle of the flour mixture. Drizzle the egg mixture in gradually, mixing as you go, till it all comes together to form a dough. If you’ve got a little egg mix left over, save it for brushing on the tops of the scones. You want a dough that’s softer than pastry but not sticky.

4. Tip the dough onto a floured surface. Gently knead it, if needed, then roll out till it’s about 3cm thick. Cut the dough into circles using a cutter or an upturned glass (try dipping the rim of the cutter or glass in a little extra flour every few cuts, this will help keep it from sticking to the dough). Place the circles on a lightly buttered baking tray.

5. Brush the tops of the scones with a little beaten egg or milk. Slide into the oven to bake for 12 mins, or till puffy and golden.

6. Serve with clotted cream and strawberry jam, and of course a hot cuppa.

7. In A Bit Of A Jam
No jam? No pan? Have a look at our No Pan Jam recipe!

8. Gently Does It
Don’t twist the cutter or glass when cutting the scones. This’ll make them lopsided. Slide them away from the dough as you cut or use a knife to help.