A simple and quick scone recipe that has a great sweet finish - the crunchy sugar top adds texture too
Ingreadient
- 85g diced butter
- 350g self-raising flour
- ¼ tsp salt
- 1 ½ tsp bicarbonate of soda
- 4 tbsp caster sugar
- 200ml milk, warmed to room temperature, plus a splash extra
- crushed sugar cubes, to decorate
Direction
- Heat oven to 200C/180C fan/gas 6. Whizz butter into flour. Tip into a bowl and stir in salt with bicarbonate of soda and sugar. Using a cutlery knife, quickly stir in milk – don’t over-mix.
- Tip out onto a lightly floured surface and turn over a couple of times to very gently bring together with your hands. Gently pat to about 1in thick, then stamp out rounds with a floured cutter. Pat together trimmings to stamp out more. Brush the tops with a splash more milk, then scatter with crushed sugar cubes. Bake on a baking sheet for 10-12 mins until risen and golden.
