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Mini British Scones Recipe
They may be small in stature but these Mini British Scones pack plenty of punch. They're full of flavour and soft and crumbly in all the right places. You can whip them up in barely any time at all as a delicious snack or centrepiece for a cream tea or celebration!
Equipment
Ingredients
- 250 g Self Raising Flour (Self-Rising) - plus a little extra or dusting
- 60 g Salted Butter
- 50 g Caster Sugar (Superfine Sugar)
- ½ tsp Baking Powder
- ½ tsp Sea Salt Flakes
- 150 ml Skimmed Milk
Optional for Glaze - Choose 1
- 1 Egg
- 1 tbsp Milk
- 2 tbsp Double Cream (Heavy Cream)
Instructions
- Preheat the oven to 200c fan | 220c | 430f or equivalent.
- Line a large baking tray with greaseproof paper or reusable baking mat if needed.
- Measure 250g Self Raising Flour and 60g Salted Butter into a medium mixing bowl.
- Using your fingertips, rub the butter into the flour until breadcrumb like in texture.
- Stir 50g Caster Sugar, ½ tsp Sea Salt Flakes and ½ tsp Baking Powder into the flour/butter mix.
- Measure 150ml Skimmed Milk into a small jug. Add the milk to the crumbed flour mix a little at a time.
- Keep mixing gently until it forms a dough. You may not need to use all of the milk. If you add a little too much, simply add a little more flour. Try to work the dough as little as possible and turn it out onto a lightly floured board.
- Press the dough into a rough rectangle. It wants to be a little over 1cm thick.
- You can use the cutter to check that you can cut out around 12 rounds.
- Use a 2 inch / 5 cm fluted cutter to start cutting out rounds. Dip it into a little flour before each cut to prevent sticking.
- Place each round onto the lined baking tray cut.
- Press the offcuts of dough together and pat it out to the same thickness as before. Try to work it as little as possible.
- Cut out more rounds and keep repeating until you run out of dough.
- Make sure all the scones have a little space on the baking tray and aren't touching.
- Crack and beat 1 Egg then brush the tops of the scones to glaze. Alternatively use roughly 2 tbsp Double Cream or 1 tbsp Milk.
- Bake in the oven for circa 10 minutes.
- Take out the oven when golden brown and put on a rack to cool.
Nutrition (Approx)
Calories: 79kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 81mg | Potassium: 37mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 92IU | Calcium: 17mg | Iron: 0.1mg