Nutrition balance score
Unbalanced
Glycemic Index
70
High
Glycemic Load
20
High
Nutrition per serving
Calories179.4 kcal (9%)
Total Fat7 g (10%)
Carbs25.3 g (10%)
Sugars4 g (4%)
Protein3.6 g (7%)
Sodium407 mg (20%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
cookie cutter
fluted, 2 inches or whatever size you would like
450gself-raising flour
2 level tspbaking powder
50gcaster sugar
100gbutter
softened, cut into pieces
2eggs
free-range
milk
little
sultanas
optional
To serve
Instructions
Step 1
Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease two baking trays.
Step 2
Put the flour, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
Step 3
Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml/10fl oz. Stir the egg and milk into the flour – you may not need it all – and mix to a soft, sticky dough.
Step 4
Turn out onto a lightly floured work surface, knead lightly and work in the sultanas, if using. Roll out to a rectangle about 2cm/¾in thick.
Step 5
Cut into as many rounds as possible with a fluted 5cm/2in cutter and place them on the prepared baking trays. Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug.
Step 6
Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour. Lift onto a wire rack to cool. Eat as fresh as possible.
Step 7
To serve, split the scones and serve with strawberry jam on the plain scones along with a good dollop of clotted cream.
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