by Rayan
Royal Scones Recipe
Ingredients
- 125 ml milk
- 250 g strong white flour, plus extra to dust
- 250 g plain flour
- 7 g sachet fast-action dried yeast
- 50 g caster sugar
- 50 g unsalted butter, softened, plus extra to grease
- 1 medium egg, beaten
Topping
- 250 g icing sugar
Preparation
- Heat milk and 75ml water until hot but not boiling. Set aside to cool until lukewarm.
- Add all dry ingredients and egg into a mixing bowl, add milk and mix to a soft dough.
- Tip onto a work surface lightly dusted with flour (reserving bowl) and knead for 10min until smooth and elastic. Form into a ball. Lightly grease the cleaned-out bowl with butter, add dough and cover with greased clingfilm. Leave in a warm place to rise until dough has doubled in size – about 1½ hr.
- Line a baking sheet with baking parchment. Punch down dough in the bowl and divide into 12 equal pieces (weigh for best results). Shape each piece into a 10cm (4in) long sausage. Arrange on a lined sheet in two rows of six, spacing about 1.5cm ( in) apart.
- Cover again with greased clingfilm (butter-side down) and leave to prove for 45min or until puffed (buns should be touching).
- Preheat oven to 200°C (180°C fan) mark 6. Uncover buns and bake for 12-15min until risen and golden. Transfer to a wire rack to cool.
- Sift icing sugar into a bowl and mix in just enough water (about 1½ – 2 tbsp) until just spreadable. When cool, tear the scones apart and spread or pipe (with a flat nozzle) icing on to the scones. Leave to set before serving.
