British scones are traditionally served with afternoon tea, but they also make excellent additions to the bread basket for brunch or even as a weekday breakfast, since you can freeze them after baking and cooling and then simply reheat without thawing when ready to serve. This recipe is a good foundation to build upon; once you've mastered it, then you can try folding in currants or raisins or other dried fruits along with spices and chopped nuts.
- 225 grams flour
- 1 pinch salt
- 1 teaspoon baking powder
- 40 grams sugar
- 1 egg (beaten)
- 1 tablespoon butter
- 6 tablespoons milk
- Preheat the oven to 180 degrees Celsius.
- Grease a baking sheet and set aside.
- Sift the flour with the salt and baking powder into a large mixing bowl. Add the sugar, egg, butter, and milk. Mix quickly with your fingertips without kneading.
- Form the batter into balls and place them on the baking sheet. Bake until cooked through (about 15 minutes).
- Remove from the oven and serve warm.