Bit of a boring recipe - until you are craving scones with Jam and Cream on a Sunday afternoon. This is the classic recipe used by my Mum for years. So easy that even I can make pefect scones everytime. The secret is to rub the butter into the flour while it is still cold.
Makes 12
Ingredients
2 cups self-raising flour
1/2 teaspoon salt
1 teaspoon sugar
30g butter
1/2 cup milk
1/4 cup water
Method
Sift flour and salt into bowl, stir in sugar. Rub in butter until mixture resembles fine breadcrumbs
Pour nearly all combined liquid in at once, mix to a soft dough; add remaining liquid if necessary.
Place on floured surface, knead lightly.
Roll out to 2cm thickness. Cut with a plain round scone cutter
Place on lightly greased oven tray or baking paper. Glaze with a little milk.
Bake at 220C for 10 - 12 minutes or until golden brown.
Sift flour and salt into bowl, stir in sugar. Rub in butter until mixture resembles fine breadcrumbs
Pour nearly all combined liquid in at once, mix to a soft dough; add remaining liquid if necessary.
Place on floured surface, knead lightly.
Roll out to 2cm thickness. Cut with a plain round scone cutter
Place on lightly greased oven tray or baking paper. Glaze with a little milk.
Bake at 220C for 10 - 12 minutes or until golden brown.
I simply love scones so much! especially with a cup of tea.
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