Classic Special Scones from Mary Berry

Classic Special Scones from Mary Berry

Makes 10
2 cups of self rising flour
1 t baking powder
4 T butter
1 T sugar
1 large egg
milk

Preheat the Convection oven to 375 and lightly grease a baking sheet (the instructions say 425 for a non convection oven).

Measure the flour and baking powder into a food processor with the S blade.  Add the butter and pulse until the mixture looks like breadcrumbs.  Add sugar.

Crack the egg into a measuring cup, lightly beat and then make up to 1/2 c of milk and egg mixture.  Pour most of the egg-milk mixture into the food processor, keeping 1 T for later.  Mix until it forms a ball.

Turn onto a lightly floured surface, and knead lightly.  Then roll out to 1/2 inch thickness.  Cut into rounds with a three inch cutter to make 10 scones.

Place scones, well spaced, on tin foil, sprayed with Pam, on a baking sheet.  Brush the tops with the milk-egg mixture.  Bake for 10 minutes.

Remove from oven, place scones and on wire rack and let cool.

Serve with butter, clotted cream and jam.