Prep Time:20 minutes, plus chilling time
Cooking Time:12 minutes
I haven’t added any extras to these brown sugar scones but feel free to experiment and add dried fruit or spices to yours. Either way, they are delicious with some compote, butter and fresh strawberries.
- 500g self-raising flour
- 40g light brown sugar
- pinch of sea salt
- 170g unsalted butter, cubed and refrigerated
- 1 large egg
- 250ml whole milk
- 1 egg lightly beaten with 25ml double cream or milk
- 1 tbsp light brown sugar
One baking tray, lined
- If making by hand, whisk together the flour, sugar and salt in a bowl. Add the butter and pass it through your fingertips lightly, thumbs across fingers, to make breadcrumbs — the aim here is to coat the flour in butter, not rub it in, so keep the fingers light and fast. This may take 5 minutes minutes or so. Alternatively, you can use a food processor for this first stage.
- In a small jug, whisk together the egg and milk, then pour it into the bowl and mix with a spoon or fork. The mixture will be quite sticky, so lightly dust it with flour and shape it into a ball. Wrap the dough in clingfilm and refrigerate for a minimum of 20 minutes.
- Preheat the oven to 200C fan assisted/ gas mark 8.
- Remove the dough from the fridge and gently press it out on a lightly floured surface to a 3cm thickness. Cut out rounds using a 6cm cutter and place on your prepared baking tray, leaving a little room for expansion. Brush the tops with a thin layer of egg wash, sprinkle with brown sugar and bake for 10-12 minutes, or until lightly browning.
- Remove and allow to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
VARIATION: Add 40g dried fruit soaked in stout and spices to this recipe for extra flavour. Method: Put the fruit into a bowl, cover with stout (or Guinness will do) and add a star anise and a cinnamon stick. Leave to soak for 2 days, then remove the spices and add to the dough at step 2.
Recipe taken from Lily Vanilli’s Sweet Tooth