Sugared scones

By Sarah Cook

A simple and quick scone recipe that has a great sweet finish – the crunchy sugar top adds texture too

Prep:20 mins
Cook:12 mins

Easy

Nutrition per serving

kcal 283
fat 10g
saturates 6g
carbs 44g
sugars 14g
fibre 1g
protein 5g
salt 1.1g

Ingredients

85g diced butter
350g self-raising flour
¼ tsp salt
1½ tsp bicarbonate of soda
4 tbsp caster sugar
200ml milk, warmed to room temperature, plus a splash extra
crushed sugar cubes, to decorate

Method

Heat oven to 200C/180C fan/gas 6. Whizz butter into flour. Tip into a bowl and stir in salt with bicarbonate of soda and sugar. Using a cutlery knife, quickly stir in milk – don’t over-mix.
Tip out onto a lightly floured surface and turn over a couple of times to very gently bring together with your hands. Gently pat to about 1in thick, then stamp out rounds with a floured cutter. Pat together trimmings to stamp out more. Brush the tops with a splash more milk, then scatter with crushed sugar cubes. Bake on a baking sheet for 10-12 mins until risen and golden.

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