Try this quick and easy tea time bread recipe from Paul Hollywood City Bakes.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 30 minutes
  • Cooking Time 15 minutes
  • Yield 15 servings
  • Scones:
  • 500 grams Strong White Bread Flour
  • 5 teaspoons Baking Powder
  • 80 grams Soft Butter
  • 80 grams Caster Sugar
  • 2 medium Eggs
  • 250 millilitres Milk
  • 1 Egg, beaten to glaze
  • 100 grams chopped Walnuts (optional)
  • 100 grams Sultanas (optional)
  • Toppings (Optional):
  • Butter
  • Clotted Cream
  • Jam of your choice
  1. Preheat your oven to 220 °C. Line 2 baking trays with baking paper
  2. Place flour, baking powder, butter and sugar into a mixing bowl. Rub the ingredients together to form a breadcrumb like mixture
  3. Add eggs and turn the mixture gently to incorporate the ingredients
  4. Add in half of the milk into the mixture and keep turning to combine. Add the remaining milk a little at a time to form a soft dough
  5. Place the dough on a floured surface. Using your hands, fold the dough in half then turn 90◦ and repeat. Do this a few times until the dough is smooth (dust the work surface with flour if the dough is sticking). Add in walnuts or sultanas for flavored scones. Do not overwork the dough
  6. Roll the dough to 2.5cm thick
  7. Using a 5.5cm cutter dipped in flour, stamp out circles and place them on the prepared trays. Try not to twist the cutter, just press down then lift up and press out the dough. Re-roll any off cuts and cut out more scones
  8. Leave the scones to rest for a few minutes. Brush with egg wash carefully. Try not to let the egg run down the sides of the scones
  9. Bake for 15 minutes until golden and well risen. Leave to cool then split in half and enjoy with butter or clotted cream and jam

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