Tea Scones


For about 12 scones

2½ cups (300 g) flour
2 tsp baking powder
1 pinch of salt
¼ cup (50 g) sugar
⅓ cup (80 g) cold flakes of butter
1 egg, 1 egg yolk and and 1 egg white
½ cup (125 ml) milk
Sugar crystals


  • Preheat the oven to 425 ˚F (225 ˚C).
  • Grease a baking pan and put to one side.
  • Mix together in a bowl the flour, baking powder, salt and sugar. 
  • Add  the flakes of butter, rub them into the flour mixture  to obtain a crumble like consistency.
  • Beat the egg and egg yolk until frothy, stir into the milk and pour into the bowl with the crumble. 
  • Work the dough into a firm ball and roll out on a work surface (that has been covered with flour) to a thickness of almost ¾ inch (2 cm).
  • Mark out the dough in rings with a diameter of about  2 inches (5 cm) with a pastry cutter or a glass and place them on the baking tin just over one inch (2.5 cm) apart.
  • Beat the egg white with a fork and brush the tops of the dough with it and sprinkle with sugar cristals.
  • Bake for 15-20 minutes on the middle shelf, until the scones have browned lightly.
  • Serve immediately. Scones are best served with butter, whipped or clotted cream and jam.