Sweet Scones from The Vegetarian Kitchen by Prue Leith and Peta Leith
Scones are one of those things which are so sublime when they’re done right, piled high with clotted cream and strawberry jam, but so disappointing when they’re done badly, which sadly, is an...
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Cooking tools:
- Rolling pin
- Cookie cutter
- Pastry cutter
- Cooling rack
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Parchment paper
Ingredients
- 100 ml milk
- 90 g whole egg, beaten (approximately 2 large eggs – see method)
- 225 g self raising flour
- 40 ml double cream
- 7 tsp baking powder
- 225 g plain flour, plus extra for dusting
- 100 g unsalted butter, cold and cubed
- a pinch of table salt
- 70 g caster sugar
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