Yorkshire Scones are the ideal item for afternoon tea and make a nice treat at lunch time!
A Yorkshire Scone should be in a round dollop not more than 1 inch thick before baking.
1lb self raising flour
1 teaspoon salt
5fl oz milk
1 Beaten egg for glazing
Set oven to 425F or Mark 6. Grease and flour baking sheets. Sift the flour and salt into a bowl and rib in the butter until the mixture resembles breadcrumbs. Stir in the sugar. Make a well in the centre, drop in the eggs and gradually work in the milk, bringing in the flour from the sides until the dough is smooth and elastic. Transfer to a floured surface and roll or press out lightly to 1 inch thick. Cut out rounds with a 2 inch plain cutter, brush with beaten egg and place on the baking sheet. bake for about 10 minutes until golden. Transfer to a wire rack to cool.
Kimberley Wilson & Simon Storer
owners and operators of The Camberley