Adapted from Nigella Lawson’s ‘How to be a Domestic Goddess’
Makes 15
- 500g (4 cups) plain (all-purpose) flour
- 4 teaspoons cream of tartar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 125g (½ cup + ½ tablespoon) unsalted butter, very cold, grated
- 300ml (1 ¼ cup) whole milk
- 1 egg, beaten for egg wash (optional)
Heat oven to 220℃ (450℉)
Grease a 20x30cm (9×13 inch) baking tray with butter or cooking spray and set aside.
In a large bowl sift together the flour, cream of tartar, baking soda, and salt. Rub the grated butter into the flour mixture, until it resembles damp sand.
Add the milk all at once and mix until the dough comes together, knead briefly on a floured surface, just until you have a dough.
Roll out the dough into 3cm (1 ½ inch) thickness and using a 5cm (2 inches) cookie cutter, punch out scones and place on the baking tray, less than an inch apart.
Re-roll the dough and punch out the remaining scones. Brush with egg wash if using.
Bake for 15-20 minutes until risen and golden.
Scones are best served warm and fresh from the oven. But if you want to make them ahead, as soon as you take them out of the oven and let them cool almost completely. Then wrap them up well, and freeze. Before serving thaw the scones for an hour and then place on a hot plate or in a warm oven and heat through.
Scones will keep for up to two weeks in the freezer.
