Prep Time: 15 mins
Cooking Time: 15-20 mins
- 0.00 - 375g (625ml) self-raising flour
- 0.00 - 15ml castor sugar
- 0.00 - pinch of salt
- 0.00 - 30 g butter
- 0.00 - 175ml milk
- 0.00 - approximately 60ml water
Enjoy a scone covered in jam and cream as your teatime treat.
Preheat the oven to 200 celsius. Sift the self-raising flour, sugar and salt into a large mixing bowl. Use your fingertips to rub the butter into the dry ingredients until the mixture looks like fine breadcrumbs. Hold your hands high above the dish while doing this so that you incorporate air into the mixture. Make a well in the centre of the mixture. Add the milk and water. Use a knife to cut in the milk and add water to create a soft, slightly sticky dough. 4 Turn out the dough onto a flour-dusted work surface and knead it quickly and lightly until just smooth, be careful not to over mix it. Press the dough out until it is about 2cm thick. Dust a 4cm biscuit cutter with flour and then cut as many scones as possible out of the dough. Lightly knead the remaining pieces of dough together and repeat the process. Place the scones on a baking tray lined with baking paper and brush them with a little milk. Bake for 15 to 20 minutes until golden brown and done. Leave to cool on a wire rack before serving.