Sugared scones
By Sarah Cook
A simple and quick scone recipe that has a great sweet finish – the crunchy sugar top adds texture too
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Prep:20 mins
Cook:12 mins
- Easy
Nutrition per serving
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kcal 283
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fat 10g
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saturates 6g
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carbs 44g
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sugars 14g
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fibre 1g
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protein 5g
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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.