Scones

Name: Scones
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 200 g plain flour, plus extra for dusting; 50 g unsalted butter, chilled and cubed; 30 g caster sugar; 1½ tsp baking powder; 60 ml whole milk; 60 ml double cream; 1 egg, beaten; 1 Clotted cream and jam, to serve (optional)

Jürgen Krauss was a Bake Off semi-finalist in 2021. He says: “Until recently, scones were relatively unknown in Germany, but my wife, who is English, has always loved a traditional cream tea – so together we have toured many tearooms, tasting many scones. This recipe embodies all that we love about them: light but not crumbly, just sweet enough, and with a good height so you can easily rip them in half and slather with plenty of clotted cream and jam. Keeping ingredients cold and working swiftly is key, as is the combination of whole milk and double cream for that tender, meltingly soft texture. Use this recipe as a starting place for your own scone adventures!”

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Vegetarian

Makes6
CourseCake
Prepare20 mins
Cook20 mins
Total time40 mins
Pluscooling

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200g plain flour, plus extra for dusting
50g unsalted butter, chilled and cubed
30g caster sugar
1½ tsp baking powder
60ml whole milk
60ml double cream
1 egg, beaten
1 Clotted cream and jam, to serve (optional)

Preheat the oven to 200°C, gas mark 6 and line a baking tray with baking parchment. Put the flour and butter in a large bowl, then rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs. Add the sugar, baking powder and a pinch of salt, then mix in with a wooden spoon.
Pour in the milk and cream, then swiftly mix with a cutlery knife until you get a slightly sticky mass. Add a little more milk if needed, but take care not to overwork the dough. Tip the dough onto a lightly floured surface and pat it with your hands to about 2.5cm thick. Cut into rounds using a 5cm pastry cutter and put on the prepared baking tray. Gently pat and lightly knead together the remaining dough, then continue to cut out more scones – you should get 6 in total.
Use a pastry brush to glaze the scones with the beaten egg, then bake for 15-18 minutes or until the tops start to turn golden brown and the sides are still a lighter colour. Set aside to cool for 10-15 minutes to enjoy while still warm, or leave to cool completely. Split in ½ and serve with clotted cream and jam, if liked. Store any leftover scones in an airtight container for up to 3 days.

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