2 cups self-raising flour
1/2 teaspoon salt
30 g (1 oz) butter or margarine
3/4 cup milk
1/2 teaspoon salt
30 g (1 oz) butter or margarine
3/4 cup milk
method
1. Sift flour and salt into a mixing bowl.
2. Rub butter into flour with fingertips until the mixture resembles fine breadcrumbs.
3. Using a round-bladed knife, quickly mix in milk to make a soft dough.
4. Turn dough onto a lightly floured board, sprinkle top of dough with flour and knead lightly until smooth.
5. Roll out to 2 cm (3/4 inch) thick and cut into rounds with a floured cutter.
6. Place scones onto a greased baking tray.
7. Glaze with a little milk and bake in a very hot oven 230-250°C (450-500°F) for 12 to 15 minutes.
8. Place scones on a wire rack.
9. When cool break in halves and spread with butter or serve with strawberry jam and whipped cream.
2. Rub butter into flour with fingertips until the mixture resembles fine breadcrumbs.
3. Using a round-bladed knife, quickly mix in milk to make a soft dough.
4. Turn dough onto a lightly floured board, sprinkle top of dough with flour and knead lightly until smooth.
5. Roll out to 2 cm (3/4 inch) thick and cut into rounds with a floured cutter.
6. Place scones onto a greased baking tray.
7. Glaze with a little milk and bake in a very hot oven 230-250°C (450-500°F) for 12 to 15 minutes.
8. Place scones on a wire rack.
9. When cool break in halves and spread with butter or serve with strawberry jam and whipped cream.
Sultana scones
Before adding the milk add 1/2 cup sultanas and 1 tablespoon caster sugar.Cheese scones
Before adding the milk add 1/2 cup grated cheese.Wholemeal scones
Substitute 1 cup wholemeal self-raising flour for 1 cup self-raising flour.serving amount
yield: 12-14
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