A tea time must!!
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 4 tbsp unsalted butter
- 1 egg
- 5 tbsp milk
- 1 egg beaten
- to glaze the tops of the scones
Level of difficulty Average
Cost Average budget
Preheat oven to 400•
Prepare baking sheet
Sift dry ingredients together, work in the butter. Make a well in the center and all the liquids in. Work into a soft dough.
Turn out onto as floured surface, knead dough. Roll out 1 inch thick and cut with a cookie cutter.
Place onto baking sheet. Glaze the tops by brushing them with beaten egg.
Bake until golden, aprox 10 minutes.
Serve with thick cream and fruit or jams.
You'll also love
Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.