- Place all the dry ingredients into mixing jar to mix.
Settings: Timer: 35 Seconds / Speed: 5
- Place all the wet ingredients into mixing jar to mix.
Settings: Timer: 15 Seconds / Speed: 3
- Transfer the mixture onto a lightly floured surface and combine the dough without working the dough too much.
- Wrap the dough with cling film and chill in the refrigerator for 15 minutes
- Preheat the oven to 180°C. Line a large rectangular tray with greaseproof paper and set asides.
- Transfer the mixture onto a lightly floured surface and use a rolling pin to roll out to about 2 cm thickness.
- Using a 4 cm - 5 cm round cookie cutter dipped in flour to cut out the scones. Place each on the prepared tray.
- Beat the egg york in a small bowl with a fork and, using a pastry brush, glaze each scone.
- Then bake in the oven at 180°C. for 15-20 Minutes (depends on your oven) until risen and golden brown.
- Remove and leave to cool a little.
- Place a small amount of jam and butter or whipped cream then jam onto each half of the scone.
- Serve warm
Tips:
Scones are best when they’re served warm. Reheat them in your oven.
Servings 8
- Amount Per Serving
- Calories 228
- % Daily Value *
- Total Fat 8.6g14%
- Saturated Fat 5.1g26%
- Cholesterol 41mg14%
- Sodium 67mg3%
- Potassium 175mg5%
- Total Carbohydrate 33.7g12%
- Dietary Fiber 0.9g4%
- Sugars 9.3g
- Protein 4.3g9%
- Calcium 6%
- Iron 9%
- Vitamin D 36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
- Place all the dry ingredients into mixing jar to mix.
Settings: Timer: 35 Seconds / Speed: 5
- Place all the wet ingredients into mixing jar to mix.
Settings: Timer: 15 Seconds / Speed: 3
- Transfer the mixture onto a lightly floured surface and combine the dough without working the dough too much.
- Wrap the dough with cling film and chill in the refrigerator for 15 minutes
- Preheat the oven to 180°C. Line a large rectangular tray with greaseproof paper and set asides.
- Transfer the mixture onto a lightly floured surface and use a rolling pin to roll out to about 2 cm thickness.
- Using a 4 cm - 5 cm round cookie cutter dipped in flour to cut out the scones. Place each on the prepared tray.
- Beat the egg york in a small bowl with a fork and, using a pastry brush, glaze each scone.
- Then bake in the oven at 180°C. for 15-20 Minutes (depends on your oven) until risen and golden brown.
- Remove and leave to cool a little.
- Place a small amount of jam and butter or whipped cream then jam onto each half of the scone.
- Serve warm
Tips:
Scones are best when they’re served warm. Reheat them in your oven.