Preheat the oven – Conventional 425 Fahrenheit or 220 Celsiu
- 300 g (2 1/3 cup) of all-purpose flour
- 2 1/2 level teaspoons baking powder
- 1 Egg
- Pinch of salt
- About 150 ml (2/3 cup) of milk (see directions on this)
- 60 g (1/3 cup) of soft margarine ( I used a margarine made from canola oil)
- 60 g (4 level Tablespoons) of white sugar ( I like to use castor sugar)
- Mix flour, baking powder and salt into a medium-sized bowl.
- Grease a baking tray, or use a silicone mat or parchment paper.
- Add the egg into a liquid measuring cup and whisk it lightly. Next add enough milk on top of the egg so that it reaches the 200 ml mark (3/4 cup). Mix together lightly.
- Sieve the flour mixture into a large bowl. Rub the margarine in until it starts to resemble fine crumbs. Now stir in the sugar.
- Note, you will not use all of the egg/milk mixture, you should reserve 1 1/2 tablespoons. In the center of the flour make a well and a little at a time add the egg/milk mixture to the flour.
- With a fork begin to pull the flour into the well blending it together. Continue to do this until all of the flour is incorporated into egg/milk. This should produce a soft and slightly sticky dough. With the leftover egg/milk mixture (about a tablespoon or so) you will glaze the tops of the scones before baking.
- Turn the dough on to a floured board and knead very lightly, just enough to remove any cracks. Using your hands, flatten the dough into a round pancake that is about 2 cm (3/4 in) thick. Use a cookie cutter to cut the dough. I used a 2 inch round scone cutter.
- Continue to cut out the scones and place them on your baking tray so that they almost touch to create soft scones, if you like them crustier place further apart.
- Brush the tops of the scones withthe remaining egg and milk mixture and bake for 9 to 10 minutes or until golden brown and well-risen.
- After removing the scones from the oven bundle them on to a clean thick tea towel to keep them warm.
- Service Setup: I like to serve them with clotted cream and lemon curd (but to be traditional you would use a strawberry jam). You can find the clotted cream in your specialty cheese section and the lemon curd is usually by the jams.
- Serving Size: 4
Keywords: Afternoon tea, Scones, Desserts, Devonshire Cream Scones