Traditional English Scones - Bake from Scratch
"Edd Kimber, blogger behind The Boy Who Bakes, believes there aren’t many things better than a scone topped with clotted cream and jam. Scones are known the world over for a good reason! His recipe is fairly traditional but incorporates a slightly unusual kneading and resting technique he learned at Le Manoir, a two-star Michelin restaurant …..."
INGREDIENTS
•
2¾ cups (344 grams) plain/cake flour
•
1 tablespoon (15 grams) baking powder
•
½ teaspoon (1.5 grams) kosher salt
•
¼ cup (57 grams) unsalted butter, cubed
•
½ cup (100 grams) caster sugar
•
½ cup (64 grams) raisins or sultanas, soaked in hot water for 10 minutes and drained
•
⅓ cup plus 1 tablespoon (95 grams) whole milk
•
3 large eggs (150 grams), divided
•
Clotted cream and jam, to serve
Comments & Reviews
Just A Pinch Sweepstakes