# Classic Scones

> Tall and tender, for jam and cream.

- Time: 30 min
- Makes: 10 scones
- Hot · Caffeine-free · Level: Intermediate

## Ingredients

- 300 g plain flour
- 1 tbsp baking powder
- 50 g sugar
- 80 g cold butter, cubed
- 150 ml cold milk
- 1 egg (half for brushing)
- 1 pinch salt

## Method

1. Rub the flour, baking powder, sugar, salt and butter with your fingertips into crumbs.
2. Add the milk and half the beaten egg and bring together without kneading.
3. Pat to 3 cm, cut with a round cutter without twisting and brush the tops.
4. Bake at 220 °C for 12 to 14 min.

To finish: Hibiscus jam (recipe 20) and cream.

Tip: Twisting the cutter seals the edges and the scone will not rise. Cut straight down.

This recipe is part of the guide: [Tea & Table](https://botanora.cdev.com.br/en/shop/cha-e-mesa).

Fonte: https://botanora.cdev.com.br/en/recipes/classic-scones