Scones
Recipe Adapted from Rachel Allen
~from Savoring Time in the Kitchen
4 cups (500g) all purchase, unbleached, flour, plus extra for dusting
1 heaping teaspoon baking soda
2 heaping teaspoons cream of tartar
1 teaspoon sea salt
9 tablespoons (125g) chilled unsalted butter, cubed
1/8 cup (25g) baking (superfine) sugar
1 egg, beaten
1 and 1/8 cup (275ml) buttermilk or milk, plus extra for the egg wash*
Granulated sugar for sprinkling over scones before baking (optional)
*I did not have buttermilk so I used approximately 1/8 cup sour cream and stirred in enough milk to make 1 and 1/8 cup liquid.
Preheat the oven to 426F ( 220C/gas 7).
Sift the flour, baking soda, cream of tartar and salt into a large bowl. Add the sugar and blend. Rub the butter into the flour with your fingers until the mixture resembles breadcrumbs.
Set aside about a third of the beaten egg and combine the rest with the milk. Add to the flour mixture and mix briefly to combine into a moist dough. Place dough on a lightly floured work surface and press together lightly. Roll out to a thickness of about 1 to 1-1/2 inches.
Using a round cutter, cut out approximately 12 scones and place on a baking tray lined with parchment paper or a silicone liner.
Brush the scones with an egg wash made with the reserved egg to which a little milk has been added. Sprinkle the tops with granulated sugar, if desired.
Bake in the preheated oven for 10–14 minutes or until golden brown on top. Serve while hot.