Paul Hollywood’s Scones

Ingredients

• 3 cups white bread flour, plus extra for flouring
• 3 1/2 tablespoons unsalted butter
• 1 cup granulated sugar
• 5 teaspoons baking powder
• 3 eggs, divided
• 1 cup whole milk

Preparation

1. Preheat oven to 425˚F. In a large bowl add flour. Cut in butter using hands until a sandy, crumbly mixture forms. Add sugar and baking powder and mix into dough by hand. Crack 2 eggs into the mixture and loosely stir them in.
2. Add most of the milk to the dough. Mix until fully incorporated. If dough seems dry add the rest of the milk. Dough should be sticky.
3. Flour a work surface and then dump the dough out onto it. Fold the dough a few times and then roll into a ball, turning the rough edges towards the bottom of the ball. Use a rolling pin to slightly flatten the dough. Turn it on the work surface and roll it again to a thickness of about 1”.
4. Flour your cookie cutter or scone cutter and cut out scones. Place scones on cookie sheet or baking. In a small bowl beat one egg and use it to wash over the tops of scones. Bake for 15 minutes or until scones are golden brown on top. Serve with clotted cream, mascarpone, or crème fraîche and some jam.