500g Golden Cloud Scone Mix 125g melted butter 2 large eggs 180ml milk
Egg wash: 1 egg 2 tbsp water
To serve: Strawberry Jam Cream
Method:
Preheat the oven to 200C and prepare a baking sheet.
In a large bowl, sieve the flour. In a jug, whisk together the melted butter, eggs and milk. Pour the mixture into the flour mixture, using a butter knife, cut the milk into the flour until a dough forms. Transfer the dough onto a floured surface, bringing the dough together. Using a rolling pin, roll the dough out to 3cm thickness. Cut 6-8 scones with a 6cm round cutter. Brush with egg wash and carefully place the scones onto the baking sheet Bake in the oven for 12-15 minutes or until golden.
Serve the scones with jam and cream.
Chefs Tip: The less you handle the dough, the more tender and flakier the scones will be. Don’t add too much flour to work station because that flour still adds to the dough, which can make the scones heavier.