From rasamalaysia.com

Easy Scones Recipe

12 servings · 30 min prep · 20 min cook

Ingredients

For the scones

• 6 oz cold unsalted butter
• 1 lb (3 1/2 cups) self-raising flour (plus a little extra for dusting)
• 2 teaspoons baking powder
• 2 teaspoons sugar
• 1 pinch salt
• 2 large eggs
• 4 tablespoons milk
• 6 oz fresh blueberries and/or dried raisins

For the egg wash

• 2 egg yolks
• 1/4 teaspoon sweetened condensed milk
• 1/4 teaspoon oil

Steps

1. Preheat the oven to 400°F (207°C). Mix the 2 egg wash ingredients together and set aside.
2. Place 6 oz butter, 1 lb (3 1/2 cups) flour, 2 teaspoons baking powder, 2 teaspoons sugar, and 1 pinch salt into a mixing bowl. Use your thumbs and forefingers to break up the butter and rub it into the flour until you get small, cornflake-sized pieces.
3. Make a well in the center of the dough, then add 2 large eggs and 4 tablespoons milk, stirring with a spatula. Gently fold in the 6 oz blueberries and raisins and add a tiny splash of milk if needed, until the dough becomes soft and slightly dry.
4. Move it around as little as possible to form a scruffy mass—at this point, you're done. Sprinkle some 1 lb (3 1/2 cups) flour over the mixture, cover the bowl, and place it in the fridge for 15 minutes.

   15 min

5. Roll the dough out on a lightly floured surface until it's about 1 inch (2.5 cm) thick. Using a 2.5-inch (6 cm) round cutter, cut out circles from the dough and place them upside down on a 2 teaspoons baking sheet for better rising. Re-roll any scraps to use up the remaining dough.
6. Brush the top of each scone with the 2 egg wash twice and bake in the oven for 15-18 minutes, or until risen and golden. At that point, take them out of the oven and leave them to cool down a little. Serve with clotted cream (preferred), fruit jam, lemon curd, or butter.

   15-18 min

Nutrition

Per serving

kcal

275

protein

6 g

carbs

31 g

fat

14 g

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