This is a family favourite that we indulge from time to time when visitors pop by. A light hand makes these sweet scones easy to make in a flash. Get your busy on and these can be made in less than half an hour. The clotted cream is made by Clearwater in Geraldine and has a long shelf life which makes it a perfect fridge staple; I got mine from New World Ilam.
2 cups plain flour
2 heaped tablespoons icing sugar
4 teaspoons baking powder
70g cold, salted butter
enough milk to top the egg up to 200ml of liquid
jam of any variety and clotted cream
Preheat the oven to 220 degrees C. and line a baking tray with baking paper.
Sift the flour, baking powder and icing sugar together into a large bowl. Grate the cold butter into the dry ingredients.
Using your fingertips, rub the butter into the flour until the mixture looks like bread crumbs.
If you are not sure if the mixture is rubbed in enough, just shake the bowl and any lumps of butter will float to the top.
Using whisk combine the egg and milk. Make a well in the centre of the flour mixture and pour in the milk and egg. This is where the light hand is required: Using a table knife gently mix the dough until it is just combined. Turn the dough out onto a floured board or piece of baking paper. Pat into a 4cm deep rectangle shape. Using a floured knife cut into 12 scones. Place on the lined baking tray and bake for 13 minutes until golden brown and well risen.
The test for doneness is to tap on the bottom of the scone and listen for a hollow sound.
All done in no time and ready for our afternoon tea visitors.