Nicky Laceby’s Scones
What you will need:
Ingredients
- 225g self-raising flour & extra for dusting
- 1 tsp bicarbonate of soda
- 60g of cold, unsalted cubed butter
- 25g of caster sugar
- 1 egg
- Whole milk
- Strawberry jam & extra thick cream for serving
- Strawberries quartered for serving
Equipment
- Mixing bowl
- Measuring jug
- Scales
- Round-ended knife
- Rolling pin
- Round cutter
- Baking tray
- Cooling rack
- Pastry brush
- Chopping board
- Small kitchen knife
Method
- Wash your hands and put on your apron
- Lightly grease the baking tray with a little butter and dust with a little flour
- Add the cold butter cubes and rub the butter into the flour in the mixing bowl using your fingertips until it looks like breadcrumbs
- Stir in the caster sugar
- Crack the egg into the measuring jug and add milk until the mixture reaches 150ml and mix together in the jug
- Pour a little of the egg and milk mixture into the bowl at a time and gently mix using a round-ended knife
- Keep adding a little more liquid and mixing until the dough comes together and feels soft (you may not need all the liquid)
- Tip the dough onto a lightly floured work surface and gently bring it together with your hands
- Use your hands or a rolling pin to gently flatten the dough until it is about 3cm thick
- Push your cutter into flour and cut out 6 scones and place them onto your baking tray, brushing the tops with any leftover egg/milk mixture
- Bake for 10-12 minutes until golden on top
- Allow your scones to cool and serve with jam, cream and strawberries!
