Basic Scones
Bread, Scone, Muffin
Ingredients
2 1/2 cup self-raising flour
60 gram cold butter chopped
3/4 cup cold milk plus extra to glaze
jam or marmalade to serve
whipped cream to serve
Description
15 mins preparation
15 mins cooking
Directions
Preheat oven to 200°C (180°C fan-forced).
Grease and line a baking tray with baking paper.
Sift into a large bowl. Rub in butter to make fine crumbs.
Make a well in centre; add milk. Using a round-bladed knife, cut through mixture until it forms a soft dough, adding 1-2 tablespoons more milk if needed.
Turn out dough onto a lightly floured surface. Knead briefly until smooth, then shape into a 2cm-thick round.
Using a 5.5cm cutter dipped into flour, cut round from dough. Place scones side by side on prepared tray.
Brush tops with extra milk to glaze.
Bake for 12-15 minutes or until golden and well risen.
Serve scones with jam and cream.
Notes
Make as many scones from the first cutting as you can. Scones from subsequent rollings will be a little tougher and slightly misshapen. For best results, make on the day of serving.