I have just given up counting how many weekends of social distancing I have lived through. Thankfully, I’m very happy isolating myself in the kitchen and today I’m working on my scone recipe.
Earlier in the year, I made a big batch of coconut and cherry scones using a recipe from my neighbour. This time around, I’m adapting to make brown scones.
Hope you enjoy!
1/2lb whole meal flour
1/4lb cold butter, cubed
1/4lb granulated sugar
2 tbsp milk
Preheat the oven to 200C.
Rub the butter into the flour until it resembles fine breadcrumbs.
Stir in the sugar.
Beat together the egg and milk.
Make a well in the centre of the dry and mix in almost all of the egg mixture (reserve 2 tbsp for egg washing). Pull the mixture together with clean hands and tip out on to a clean work surface dusted with flour.
Roll out the dough to approx 2 iches and cut out approx 6 scones. Transfer to the prepared baking tray, brush the tops with the egg mixture and bake in the preheated oven for 15-20 minutes.
Allow to cool before transfering to an airtight container. Best served on the day of baking, afterwards I recommend heating in the oven, microwave or toaster.