Scones for Afternoon Tea by Helen Vass

Helen Vass

Helen Vass

16th August 2018

Scones for Afternoon Tea by Helen Vass

Scones for Afternoon Tea by Helen Vass

Ingredients

  • 1Kg plain flour
  • 190g sugar
  • 50g baking powder
  • 250g unsalted butter (cold)
  • 4 eggs
  • 200g double cream
  • pinch of salt
  • 120g sultanas (optional)
  • Egg yolk to glaze scones before baking

Method

In a mixer, place the dry ingredients with the cold butter and mix until the ingredients represent a sandy consistency.
Beat the eggs and add them to the mixture along with the cream and mix until the dough comes together.
Leave the dough to rest for 10 minutes before rolling out. Use flour to dust the surface and roll out the scones until they are 2cm thick. Cut using a round cutter and put on a lined baking tray.
Paint the top of the scones with egg yolk and bake for 10-15 minutes at 180ºC until they are golden.
Cool on a wire rack.