Native plain white plur scones
Prep: 15 minutes
Cook: 18 minutes
Makes: 8 scones
- 500g The Little Mill Plain White Flour
- Small pinch of salt
- 50g caster sugar
- 25g baking powder
- 100g butter
- 200ml milk
- 2 medium eggs
Preheat the oven to 200oC, gas mark 4.
Tip the flour into a large bowl with the salt, sugar and baking powder, then mix. Grate in the butter and rub in with your fingers until the mix looks like fine crumbs.
Whisk the milk and 1 egg together in a jug. Make a well in the dry mix, then add the milk mixture and mix to a dough with your hands.
Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2/3 times until it’s a little smoother. Roll the dough out to 2cm thickness.
Using a 7cm round cutter, cut out 8 scones, rerolling the dough as needed. Brush the tops with beaten egg, then carefully place onto a baking tray. Bake for 18 minutes until risen and golden on the top.
Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C, gas mark 3) for a few minutes to refresh.