Simple english breakfast scones recipe
Step by step
Put the flour into the bowl of the stand mixer.
Add baking powder, salt, sugar and butter cubes.
Attach the Flat Beater and turn the Speed Control Lever to 2. Mix for 2 minutes.
Slowly add the warm milk while the stand mixer is running. Mix for another 2 minutes.
Transfer the dough onto the floured surface and fold it 3 times until it’s smooth.
Roll the dough until it’s about 3 cm thick. Use a round cookie cutter of about 5 cm and cut out the scones.
Put them on a baking tray lined with parchment paper. Beat one egg and brush the tops of the scones with the egg wash.
Bake for 10-12 minutes in a 220°C pre-heated oven or until risen and golden on top.
Serve with lemon curd and clotted cream.