Bake proper British scones with OMES Director of Training Sophie Preston

As the director of training at the Office of Management and Enterprise Services, Sophie Preston loves mixing fun into learning techniques to help educate Oklahoma state employees. She leads the Statewide Learning Services and OMES internal training teams to connect the state workforce with expert-level professional development courses. In her spare time, however, the Britain native enjoys baking delicious treats that remind her of home. In this tutorial, she shows you how to make authentic British scones served with clotted cream and strawberry jam.

• 450 grams self-rising flour.
• 100 grams Irish butter, softened, cut into pieces.
• 50 grams caster sugar.
• 2 tbsp. baking powder.
• 2 eggs.
• Approx. 1 cup of milk.

1. Preheat oven to 390 degrees Fahrenheit.
2. Combine dry ingredients in large mixing bowl.
3. Rub the butter into the dry ingredient mixture until it resembles breadcrumbs.
4. Whisk eggs and add milk until their combined volume reaches 300 milliliters, or 1 1/4 cups.
5. Press a hole into the middle of the mixed butter and dry ingredients and pour in most of the combined eggs and milk. Be sure to leave enough to brush on the tops of the scones before you put them in the oven.
6. Use your hands to lightly knead all the ingredients in the bowl together to create a well-mixed dough. Then, pour it onto a lightly-floured surface, like a countertop.
7. Roll the dough with a lightly floured rolling pin until it reaches an elastic consistency.
8. Using a large round pastry cutter, cut four to six scones from the dough. Gently knead any excess dough and cut extra if necessary.
9. Place your scones on a cookie sheet with parchment paper or equivalent baking sheet and lightly brush the remaining mixture of milk and eggs over the tops of the scones.
10. Place the cookie tray on the middle rack and bake for about 13 minutes.
11. Once baking is complete, remove the scones from the oven and let them cool.
12. Serve and enjoy with your choice of topping.