Although, I’ve made these before, I used granulated sugar. This time, however, i had planned ahead and purchased caster sugar (we call it Baker’s Sugar here in the States or look for ‘superfine’) and, WOW! what a sweet difference.
Traditional Oven Scones (from Scottish Cookery, Lomond Books, Ltd, Browburn, Scotland)
1 3/4 cups white flour (i haven’t tried whole wheat or other flours)
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter
3 tablespoons caster sugar
1/2 cup milk
Preheat the oven t0 220ºC/425ºF/Gas Mark 7, 15 minutes before baking. Sift the flour, baking powder, and salt into a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs Stir in the sugar and mix in enough milk to give a fairly soft dough.
Knead the dough on a lightly floured surface for a few seconds until smooth. Roll out until 2 cm (3/4 inches) thick and stamp out 6.5 cm (2 1/2 inch) rounds with a floured plain cutter.
Place on an oiled baking sheet and bush the tops with milk (do not brush it over the sides or the scones will not rise properly). Dust with a little plain flour.
Bake in the preheated oven for 12-15 minutes, or until well risen and golden brown. Transfer to a wire rack and serve warm or leave to cool completely. The scones are best eaten on the day of baking but may be kept in an airtight tin for up to 2 days.
Note: I baked these on an ungreased stone pan, sides not touching.