1.Preheat oven to 210°C (450°F). Line baking tray with grease-proof paper.
2.In a large bowl add your Macphie Scone Mix and slowly add water until mixture is fully combined. Or if you are using a beater, mix for 1 minute on a slow speed. Scrape down, then mix for 1 minute on a medium speed.
3.Mould dough into a ball then rest for a few minutes under a piece of grease-proof paper.
4.Using a rolling pin, roll dough out to 15mm thick on a lightly floured surface. Then cut into rounds using a 75mm cutter. Scrap dough can be re-used but needs to be rested for a few minute before re-using.
5.Transfer scones onto your prepared baking tray, space evenly to allow for rise during baking. Leave to rest for 15 minutes before using the beaten egg to glaze.
6.Bake for 12-14 minutes until golden brown and sound hollow when tapped on the top.
7.Allow to cool before serving. Enjoy with jam & clotted cream.
Storage: Store in an airtight container and best eaten on the day of baking.
- 1000g Macphie Scone Mix
- 420g (or ml) cold water
- 1 egg beaten (to glaze)