from the video
Afternoon Tea Party for 4
by Ellie Holland
for 6 scones
450 g (3 ½ cups) self-raising flour
4 tablespoons butter, cut into cubes
2 tablespoons sugar
2 teaspoons baking powder
¼ teaspoon salt
250 mL (1 ¼ cups) milk
1 egg yolk
jam, as needed
clotted cream, as needed
Preheat the oven to 425˚F (220˚C).
In a large bowl, rub together the self-raising flour and cubed butter until you form fine crumbs.
Mix in the sugar, baking powder, and salt, and make a well in the middle.
Pour in the milk and gently mix together until just combined.
Tip the dough onto a floured surface and knead for about a minute. Be careful not to over-knead the dough.
Using a round cookie cutter or the rim of a glass, cut circles into the dough that are about 1-2 inches thick.
Place onto a baking tray lined with parchment paper and coat the tops of the scones with the egg yolk.
Bake for 12 minutes.
Serve with clotted cream and jam.
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