Afternoon tea scones recipe - Choithrams

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Calories
236

Fat
36g

Protein
3.2g

Carbs
22.1g

Sugars
18.9g

Calories
236
Fat
36g
Protein
3.2g
Carbs
22.1g
Sugars
18.9g

Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

Calories
236
Fat
36g
Protein
3.2g
Carbs
22.1g
Sugars
18.9g

Afternoon tea scones

Prep Time
20 Mins
Cook Time
15 Mins
Serves
8

About

Pull out the best linen, polish up the silverware and set the table for a traditional high tea

Ingredients

225g Self-raising flour
0.35g Salt
55g Butter
25g Caster sugar
150ml Milk
1 Free-range egg

Method

Heat the oven to 220˚C. Lightly grease a large baking sheet.
Mix together the flour and salt and rub in the butter until mixed well. Stir in the sugar and then the milk until a soft dough forms.
Turn onto a floured work surface and knead very lightly. Pat out to a round, approximately 2cm thick. Use a 5cm cutter to stamp out rounds and place carefully on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
Brush the tops of the scones with the beaten egg before baking for 12-15 minutes until well risen and golden brown.
Cool on a wire rack, serve with butter and organic jam and maybe some clotted cream if you're feeling fancy!

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Homepride Self Raising Flour 1kg

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