Moseley Old Hall's scones
The best scones in the world - or so our visitors tell us. Best served freshly baked with jam and clotted cream.
- 450g (16oz) of self-raising flour
- 100g (4oz) of butter
- 75g (3oz) sugar
- 1/2 pint of milk
- 1 egg (beaten)
- Preheat oven to 200C (fan assisted), 210C if not.
- Put the flour and the butter in a mixing bowl and rub with fingers to make the mixture into fine breadcrumbs.
- Add the sugar and any supplementary ingredient such as sultana's or cherries if you like.
- Add the beaten egg mixing/cutting with a butter/palette knife and then start to add the milk.
- Mixing with the knife keep adding milk until you have a soft dough. You may not need all the milk so take your time.
- Turn dough out on to a floured surface and briefly push together into one lump then pat out gently until it is a uniform 1.5 inch thick. Don't use a rolling pin to roll it out as this will squash it too much and create heavy scones.
- Cut into scones using a pastry cutter. The number of scones depends on the size of the cutter. A 5cm (2 inch) cutter will make 8 lovely large scones. You could even do smaller scones in a different shape. Heart-shaped scones, anyone?
- Put onto a greased baking sheet and brush tops with egg wash.
- Put in oven for 10-12 minutes until risen and golden brown. Keep an eye on them.