Scones
Ingredients
- 225g self-raising flour
- 1/2 teaspoon salt (2.5ml)
- 1 teaspoon baking powder (5ml)
- 25-50g butter
- 150ml milk
- optional, beaten egg to glaze.
Method
- Preheat oven to 230 degrees with a baking tray in to heat up.
- Sift flour, salt, and baking powder into a bowl.
- Rub in fat (butter) until it is like fine breadcrumbs.
- Make a well in the middle and add the milk. Stir in to make a soft dough.
- Knead the mixture on a floured surface. Knead quickly(?) and lightly to remove any cracks.
- Roll out the dough lightly until it is about 2cm thick.
- Using a 5cm cutter, cut out circles from the dough.
- Place the dough circles on the hot baking tray.
- Brush with egg or milk glaze.
- Bake at 230 degrees for 8-10 minutes.
Variations:
- Add 50g dried fruit to the dry ingredients before the milk.
- Add 2 tablespoons of caster sugar to the dry ingredients and an egg, with half the milk - 75ml, for a richer tasting scone.
- Add 50g grated cheddar cheese and 1 teaspoon of dry mustard powder to the dry ingredients, and add grated cheese on top before baking.