Sophie's Scones Recipe  

• 650g self raising flour
• 3 teaspoons baking powder
• 75g caster sugar
• 3 eggs
• 120g plain butter
• 300g milk

1. Preheat oven to 200°C.
2. Mix the flour and baking powder in a large bowl and rub the butter in until it looks like a crumble mixture. Stir in the sugar.
3. Beat the eggs and keep a couple of tablespoons aside to glaze the scones later. Mix the rest of the eggs together with the milk and pour into the bowl with the rest of the ingredients, stirring until it becomes a soft dough. Add a handful of sultanas to this mixture if you like fruity scones.
4. Flour a worktop and turn the dough out onto it, flattening the mixture to a thickness of about 2cm.
5. Using a fluted cutter - the one I used is about 6cm - stamp out the dough by pushing the cutter down through the mixture until you hit the worktop. Lift the cutter straight up and gently push the dough onto a baking tray lined with baking parchment.
6. Arrange the scones close together - you might need two baking trays. Paint on the reserved egg mixture and bake for between 10 and 15 minutes or until they are well risen and a lovely golden colour. You might want to test one by breaking it open to see if the centre is cooked.
7. Cool them on a wire rack.

So as not to create any preference, I generally have half a scone with whipped cream first, then jam on top and the other half with jam first and whipped cream on too. Let me know which way you prefer yours!

Sophie Mirman - Founder and Creative Director