Baking ‘Fever’ishly Sweet scone biscuits

2018-01-10 06:00
PHOTO: sourced

PHOTO: sourced

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INGREDIENTS

• 2kg cake flour

• 40ml baking powder

• 5ml salt

• 240g butter or margarine, cut into cubes

• 250ml white sugar

• 250ml milk

• 2 large eggs, beaten

• 1 extra beaten egg for glazing


M
ETHOD

Preheat the oven to 180°C. Lightly grease a baking sheet.

Sift cake flour, baking powder and salt into a large bowl. Lightly rub butter or margarine in with your fingertips until it resembles coarse breadcrumbs. Stir in the sugar. Combine the milk and two beaten eggs in a separate bowl. Gradually stir it into the flour mixture with a blunt table knife.

Add enough liquid to make a soft, but not sticky dough. The dough should stick together and pull away from the sides of the bowl, leaving them clean.

Turn the dough onto a floured surface and knead for about three minutes or until it forms a ball. With lightly floured fingers, press or roll the dough until it is 3cm thick.

Cut out the scones with a 5cm diameter cookie cutter. Put the scones on the baking sheet. Gather the dough trimmings, lightly knead and cut out the last scone. Brush each scone with extra beaten egg (egg wash). Bake in an oven for 12-15 minutes.

Serve warm as is or with butter. - Food 24

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