Scones are one of those sweet treats many tend to buy from supermarkets instead of making themselves, as they seem more complicated to bake than they really are. If you're on the lookout for a foolproof recipe, TV chef and Great British Bake Off star Paul Hollywood has one that's been "tried and tested over many years", which he's "never had any complaints" about.
Paul's scone recipe is pretty simple compared to many other scone recipes; however, one of the main ingredients is slightly different. While most bakers tend to use self-raising flour or plain flour, Paul recommends opting for strong white bread flour. He explained, "I use strong white bread flour in my scones, which might seem surprising, but it's actually a popular choice in professional kitchens because the high protein content gives the scones a real boost."
Start by lining two baking trays with baking paper before starting making the dough. In a large bowl, mix the flour and baking powder together. Add the butter and rub together with your fingers for a few minutes until you have a breadcrumb-like texture.
In another bowl, beat the eggs with the milk and sugar. Add to the rubbed-in mixture and stir together until the mixture comes together and forms a ball.
Tip the dough onto a lightly floured surface and fold it over a few times to incorporate air, but do not knead it; you want to achieve a loose, soft dough.
Using a rolling pin, gently roll out to a 3cm thickness, making sure there is plenty of flour underneath to prevent sticking.
Grab a scone cutter, about 6.5cm in diameter, and pressing firmly (without twisting the cutter), cut out rounds and place on the lined baking trays, leaving space in between.
Brush the tops of the scones with beaten egg, then place in the fridge for 20 minutes to rest. Meanwhile, heat your oven to 220°C/Fan 200°C/Gas 7.
Take the scones out of the fridge and brush them again with the egg glaze. Bake for 15 minutes until risen and golden brown.
Transfer the scones to a wire rack and leave to cool completely. Dust lightly with icing sugar and serve with a generous helping of jam and clotted cream.
