Eckington Manor Afternoon Tea Scones
- 500g self raising flour
- 95g unsalted butter
- 95g caster sugar
- 225ml whole milk
- 95g sultanas (optional)
- 1tsp salt
- Zest of 1/2 lemon
- 1 eggs yolk
- Splash of milk
Place the flour and butter in a large mixing bowl and rub together with your fingertips until the mix resembles very fine breadcrumbs.
Add the sugar, salt, lemon zest and sultanas if using and stir the mix well to combine.
Make a well in the centre of the mix and pour the milk in, using a wooden spoon bring the mix together until
it starts to form a dough.
Tip the dough out onto a work surface and knead until smooth.
Rest the dough for 30 minutes at room temperature then roll out to roughly and inch and a half thick.
Using a ring cutter cut out the scones to your desired size and place on a baking sheet lined with parchment paper.
Beat the egg yolk and a splash of milk together and glaze the top of the scones thoroughly.
Bake the scones in a pre-heated 160 degree oven for 12 minutes until risen well and golden on top, tap the
bottom of the scones if they sound hollow they are cooked!