Plain Scones
These plain scones are a quick, small-batch bake that needs only a food processor and a glass for cutting. Pulsing cold butter into the flour until it looks like cornmeal is what gives the crumb its tender, flaky texture. A dough left slightly sticky, with only a little extra flour, keeps the scones soft rather than dry. Brushed with cream and sugar, they bake golden in about ten minutes and are ready for raspberry or strawberry jam.
Instructions
Heat the oven to 230°C (450°F / Gas Mark 8). Put the flour, salt, baking powder and 2 tablespoons of the sugar in a food processor and pulse to combine.
Add the cold butter and pulse until the mixture looks like cornmeal.
Add the egg and just enough cream to bring the mixture into a slightly sticky dough. If it is too wet, work in a very little flour, but the dough should still cling a bit to your hands.
Tip the dough onto a lightly floured surface and knead it once or twice. Press it into a circle about 2 cm (¾ inch) thick, then cut out 5 cm (2 inch) rounds with a biscuit cutter or a glass.
Set the rounds on an ungreased baking sheet. Gently gather the scraps, reshape them and cut out more scones.
Brush the top of each scone with a little cream and sprinkle with some of the remaining sugar.
Bake for 9 to 11 minutes, until the scones are golden brown. Let them cool briefly and serve straight away with jam.
Make it personal.
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