Eggless Scones

Many scone recipes call for an egg, and that usually means a large batch of scones. Plus, it makes the dough kinda gooey. So I experimented with a batch, omitting the egg and upping the amount of milk till I got the consistency required. And it works! Taste wise, just as good :)

Recipe for about 10 mini scones or 6 regular scones:
35g butter, very cold
110g cake flour (or 90g flour + 20g cornflour)
20-30g sugar (according to preference)
2 tsp baking powder
pinch of salt
about 50ml milk

Making the scones:
1 - Throw all ingredients except milk into a food processor and blitz till it resembles coarse bread crumbs. Alternatively, cut butter into dry ingredients manually with a pastry blender or two knives.

2 - Add milk and mix till dough just comes together.

3 - Knead gently a few times. If dough is not firm enough, press into a disc and chill for a while.

4 - Flatten or roll out the dough till about 1/2-inch thick. Cut into shape using a knife or cookie cutter.

5 - Place on a lightly greased baking tray and brush the tops with milk or eggwash.

6 - Bake at 190*C for 10-12 min till the tops are golden brown.

7 - Best served warm with jam or cream.

These scones can be frozen for up to a month. Just warm them up in the oven/toaster or microwave before serving and they'll taste just as good.

For a more indulgent treat, add raisins or cranberries, chocolate, nuts, whatever you fancy.

For savoury scones (or biscuits), use just a touch of sugar and add a little more salt. Savoury scones go very well with clam chowder ;)