Servings: 10 scones
Prep Time: 10 minutes
Cook Time: 12 minutes
- Plain flour - 450 grams
- Baking powder - 3 tsp
- Salt - pinch
- Shetland butter - 150 grams (slightly softened)
- Caster sugar - 80 grams
- Shetland eggs - 2 (beaten with a dash of milk)
- Pre-heat the oven to 220 deg C. Sift the flour, baking powder and salt into a large mixing bowl. Add the butter.
- Rub in using your fingertips only - they produce the least amount of heat in your hands! Stop when the mixture resembles fine breadcrumbs. Alternately, you can do this in a food processor . Add the sugar and lightly mix.
- Add the beaten egg and milk a little at a time and stir using a knife until the the mixture begins to come together. Use your hands to bring the mixture together until a dough is formed.
- Roll out to 1 inch thickness - no less or your scones will not rise!
- Cut into rounds (I usually use a medium sized glass I was usually working in under equipped chalet kitchens!) and place on a baking sheet lined with grease proof paper. Brush a little of the beaten egg mixture on each scone.
- Bake for 9-12 minutes - the scones are ready when they are golden both on the top and bottom and sound a little hollow when tapped on the bottom.
- Enjoy with your favourite jam and Shetland cream!