SMUG AND LAZY SCONES
Ingredients
- 1 egg
- 4tsp Baking powder
- 1/2 tsp salt
- 1/4 cup / 55g sugar
- 2 cups / 320g plain / all purpose flour
- 6 tbsp / 85g butter, at room temperature
- 2/3 cup / 160ml milk
Method
- Preheat the oven to 220C/425F (or not, if you are making these for the freezer!)
- Easier in a food processor or if, like me, your food processor has given up, then perfectly manageable by hand.
- Mix/ pulse the flour, baking powder, salt and sugar.
- Add the butter and rub into the dry mix (or just pulse) until you have a sandy/breadcrumby texture. Ditch the processor and transfer to a big bowl.
- In a small bowl, combine milk and egg. Reserve a tbsp for the egg wash on the top. (spoon out a little into a mug)
- Add the remainder of the egg/milk to the flour/butter mix. Stir sparingly to combine – I think Delia and Mary (first name terms) suggest using a knife to combine so you don’t overwork the dough.
- As soon as it is clinging together in a vaguely dough-like way, transfer to a floured countertop. Lightly knead/pat into a smooth ball.
- Roll (lightly – some people say no rolling pins but I found this worked just fine and gave a more even finish) to about 2.5cm/1inch thick (I still check with a ruler as it’s thicker than you think)
- Use a 4-5cm/2-2.5inch cutter. I use a fluted one out of necessity as I have misplaced the smooth round one. Push the cutter in – no twisting. Transfer to your greaseproof/parchment paper-lined tray. You should get around 8 from that first roll, then pull the last bits together for another 3-4.
- If you are baking now – glaze with the egg wash and pop in the oven for 13-15mins, until golden on top.
- I froze without the egg wash and then just popped that on when I took them out of the freezer, whilst I was waiting for the oven to heat up. Add 2-5mins extra to your cooking time, depending on how long they sit on the counter before going in the oven and how efficient your oven is.
- Enjoy! Smug and lazy nod.
Recipe adapted from THE MUM & THE MOM