Scoop Scones

A variation on a traditional scone, instead of rolling and cutting these scones are made with an ice cream scoop!  If you are Gluten Free this is a great recipe – just use Gluten Free Self Raising Flour.

INGREDEINTS:

250g self raising flour

50g butter

1 level tsp of baking powder

50g caster sugar

1 medium egg

150ml milk

Beaten egg for glaze

1 tsp of caster sugar for sprinkling

Jam and cream

EQUIPMENT:

Ice cream scoop or large Spoon

Baking sheet lined with parchment.

METHOD:

• Set the oven to 220°C or gas mark 7
• Sift the flour baking powder rub in the butter until the mixture resembles fine breadcrumbs, add the caster sugar
• Lightly beat the egg and milk. Add this to the flour mixture and beat to a creamy consistency.
• Scoop 9 mounds of the mixture on to the baking sheet.
• Brush plenty of egg over and around the edges of the mounds and sprinkle with the sugar.
• Bake the scones for 15-18 mins till Golden Brown.
• Serve with Jam and cream.

Alternative is to leave out the sugar add some grated cheese to the mixture, and a little grated cheese to the top of the mounds before baking.

Double up on quantity eat some freeze some.

Delicious !!!!

P.Langford