Recipe Basics - Scones

A classic and simple recipe for an afternoon tea.

 
INGREDIENTS
2½ cups self-raising flour
1 teaspoon baking powder
pinch of salt
40g butter, softened and cut into cubes
1 tablespoon sugar (optional)
1 cup milk + extra for brushing

METHOD
1. Preheat oven to 220C (425F)

2. Sift flour, baking powder and salt into a bowl.

3. Rub in butter (use the tips of your fingers) until mixture resembles fine breadcrumbs.

4. OPTIONAL (but highly recommended) Mix in sugar for less floury tasting scones.

5. Make a well in the centre and add milk. Use a butter knife to draw mixture in from the sides with a cutting action until the dough comes together in clumps.

6. Gather the dough into a ball on place a lightly floured surface (the dough should feel slightly sticky). Do not knead.

7. Pat dough out until 2cm thick then cut 6cm rounds and place on a baking tray covered with baking paper. Keep gathering dough, patting out and cutting rounds until no dough is left.

8. Brush the tops with milk and bake for 15 minutes or until the scones have risen and are golden.

Serve with fresh whipped cream and jam.

Recipe from The Essential Baking Cookbook.

Makes 12 scones.

Until next time.