Mummy's Sweet White Scones

Yields: 9-10 scones (using a 3 inch cutter)

INGREDIENTS 

SCONES

• 3 cups plain white flour
• 3/4 stick butter (about 6 tablespoons)
• 2 small free-range eggs
• Pinch of salt
• ⅛ cup castor sugar
• 2 teaspoons baking powder
• ¾ – 1 cup milk, approximately, to mix

GLAZE

• Egg Wash (see below)
• Crunchy Demerara sugar or coarse granulated sugar for coating the top of the scones

DIRECTIONS

1. Preheat the oven to 475°F.
2. Sift all the dry ingredients together in a large bowl. Cut the butter into small cubes, toss into the flour, and rub the butter into the flour until the mixture resembles coarse crumbs. Make a well in the center.
3. Whisk the eggs in a measuring cup. Add milk until the total liquid measures 1¼ cups.
4. Reserve ⅛ cup of this mixture to brush on top of the scones later.
5. Pour the remaining liquid into the dry ingredients all at once and mix gently until it forms a soft dough.
6. Turn the dough onto a floured surface. Do not knead — just shape it lightly into a round.
7. Roll the dough to about 1 inch thick and cut into scones using a cutter or glass.
8. Brush the tops with the reserved egg mixture and dip each one in coarse sugar (such as demerara or granulated sugar).
9. Place the scones on a baking tray (no greasing needed).
10. Bake for 10 minutes until golden brown on top.
11. Cool on a wire rack.
12. Serve split in half with butter, jam, and whipped cream.

Recipe credit to Ballymaloe Cookery School.