- 500g Plain Flour
- 17g Baking Powder
- Pinch of Salt
- 100g Caster Sugar
- 100g Diced Butter
- 250ml Milk
- For the egg Wash:
- 2 Egg yolks
- 10ml milk
- Pinch of sugar
Sieve the flour, baking powder, sugar and salt into a bowl.
Using your fingertips, rub the butter into the flour until it’s well combined.
Add the milk and mix well.
Once it starts to come together, turn it out on to a lightly floured surface and knead gently until it forms a soft, smooth dough.
Wrap in cling film and chill for one hour.
Preheat the oven to 200C/gas mark 6.
Roll out the dough on a lightly floured surface to a thickness of 2.5cm and cut into rounds with a 5cm cutter.
Place on a baking tray lined with parchment paper.
Now mix the egg wash ingredients together in a small bowl and brush the top of each scone, twice.
Bake for 10 minutes until golden brown.
When serving your scones, remember to do it the Cornish way: the jam first, then the Rodda’s!