- Weigh dry ingredients together
- Using the paddle attachment add in your cold diced butter
- Mix under the butter is incorporated and you have a breadcrumb consistency
- Add you egg, mix again
- Add you milk, paddle till you the dough comes together but is still slightly sticky
- Stamp out you scones, egg wash and dip in demerara sugar
- 170 degrees, using the two middle shelves of the oven. Turn after 10 mins and a further 4-6 min till golden and cooked through
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