Why do we sieve flour? Not only to remove any lumps but mainly to add air into the flour. And when making scones it is my top secret tip to sieve the flour and icing sugar three times! It really does make a difference. Handle the dough with care. Don't be too heavy handed when kneading as this will only make the dough tough.
500g Self Raising Flour
50g Icing Sugar
220ml Cream (thickened cream, but pouring cream is ok to use too)
Sieve the flour and icing sugar together into a bowl.
Sieve again. Repeat.
Form a well in the centre of the flour mix.
Add the milk and cream all at once.
Very gently bring the flour and liquid together to form a very soft dough.
Place on a floured surface and very gently knead until the base is smooth. This should not take long. Under-kneading is better than over-kneading which will make the scones tough.
Roll out to 1inch (2.5cm)thick.
Cut out required shape using a cutter which has been dipped in flour. I use a 2.75inch (7cm) round cutter. I re-dab the cutter after every use. This will help the scones rise straight when baking.
Place on a greased tray leaving a little room for the scones to rise. I only re-roll the dough once otherwise the scones become tough.
Leave to rest for 20 minutes on the bench top.
Just before placing the scones in the oven brush the tops with a little egg wash.
Don't let the egg wash drip over the top of the scones as the egg wash will seal the scone edges and prevent it from rising.
Meanwhile heat oven to 220ºC
Place scones into oven on the middle shelf. Turn heat down to 180ºC after 5 minutes.
Bake for 10-12 minutes until golden brown and soft to the touch.
Remove from oven and place on a wire rack to cool.
I serve my scones warm with jam and vanilla cream. I make this by lightly whipping cream with some vanilla bean extract in it. I don't add sugar to the cream as the jam is sweet enough.