ICED, SPICED SCONES

The Mail on Sunday - You - - Food -

This recipe is in­spired by Gail’s Bak­ery and the love I have for their scones. It doesn’t need any but­ter or cream and jam ac­com­pa­ni­ment, just a big mug of tea in front of Mir­a­cle on 34th Street. MAKES about 8 250g self-rais­ing flour, plus ex­tra for dust­ing 1 tsp bak­ing pow­der 1 tsp ground cin­na­mon ¼ tsp freshly grated nut­meg pinch of salt 40g un­salted but­ter, soft­ened 30g golden caster sugar 1 large egg, lightly beaten 125ml milk, plus ex­tra for brush­ing FOR THE GLAZE 3-4 tbsp milk 150g ic­ing sugar, sifted YOU WILL NEED a 5cm round pas­try cut­ter

Pre­heat the oven to 200C/400F/gas 6. Line a bak­ing tray with bak­ing parch­ment.

Com­bine the flour, bak­ing pow­der, spices and salt in a bowl, add the but­ter and, us­ing your fin­ger­tips, work the but­ter into the flour un­til the mix­ture has a crumbly tex­ture. Stir in the sugar.

Tip the lightly beaten egg into the flour mix­ture, then add the milk, lit­tle by lit­tle, un­til you have a soft, sticky dough (you might not need all the milk).

Dust the work sur­face with flour, tip the dough out on to the sur­face and, us­ing your hands, pat it into a flat disc. Gen­tly roll it a few times to flat­ten it to a thick­ness of 2cm-3cm.

Us­ing a 5cm cut­ter, cut out a cir­cle and place it on the lined bak­ing tray. Re­peat, and when you need to bring your dough back to­gether, knead it lightly, be­fore pat­ting into a disc to cut more cir­cles (you should get a to­tal of 8 cir­cles).

Brush the tops with milk and pop in the oven for 10-12 min­utes, or un­til the tops of the scones are golden.

While the scones bake, pre­pare the glaze by stir­ring the milk into the ic­ing sugar a lit­tle at a time un­til you have a smooth, pourable mix­ture. Set aside.

Re­move the scones from the oven and trans­fer to a wire rack to cool com­pletely. Pour the glaze over the tops and al­low to set, or de­vour while still runny.

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