2 1/4 cups self-rising flour* (see note below)
1 tablespoon granulated sugar
2 teaspoons baking powder
3/4 cup (or more) chilled whole milk
1 large egg
1 tablespoon vegetable oil
Extra flour (for sprinkling baking sheet with and to lightly flour work surface with)
Whipped Heavy Cream or Double or Clotted Cream
Preheat oven to 425°F (220°C). Sprinkle large rimmed baking sheet with flour.
In a large bowl, whisk together the flour, sugar and baking powder.
Whisk together the 3/4 cup milk, the egg and oil in small bowl to blend.
Gradually add milk mixture to dry ingredients, tossing until moist clumps form.
Turn dough out onto lightly floured surface; knead gently for several turns until dough comes together.
Pat out dough to 1-inch thick round. Using a 2 1/2-inch in diameter cutter, cut out scones. Gather dough scraps; press out to 1-inch thickness and cut out more scones. Transfer to prepared baking sheet.
Bake scones in preheated 425°F (220°C) oven until golden on top, and tester inserted into center comes out clean, about 12-14 minutes. Cool on baking sheet for 5 minutes. Transfer to basket or serving plate and serve warm with butter, jam, and whipped cream (or double or clotted cream).
I found that more flour was needed in this recipe to make the dough easier to work with. I recommend using at least 1/2 to 1 cup more flour (than stated in the ingredients above) to achieve a dough that is "workable" but not dry....Diana
Makes between 9 to 12 scones.
Photograph taken by Diana Baker Woodall© 2004
Source: Bon Appetit Magazine, May 2004
Date: April 23, 2004