Publications
Prep Time: 15 mins
Servings: 12
Cooking Time: 15-20 mins
Ingredients
- 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
Method
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.
