I had been craving scones for quite some time and last night I had a couple of friends who visited me. I took this an opportunity to make a fresh batch of them since its so easy to make and requires very few ingredients.
Adapted from Margaret Fulton
– Serves 4
• 3 cups self raising flour
• 1 teaspoon salt
• 60g butter
• 1 ¼ cups milk
- Preheat oven to 230C or 210C fan force. Line baking tray with baking paper, greased with butter and light dusting of flour.
- Sift flour and salt into a bowl. Rub in the butter into the flour mixture until it looks like coarse breadcrumbs
- Add all of the milk and mix. Pull the dough together into a rough ball. Knead the dough on a floured board by pressing down onto it with the heel of the hand at least 3-4 times.
- Roll out the dough roughly 2cm thick and use a floured cutter to cut out 4cm rounds. Gather scraps and repeat this process until there is no dough left.
- Transfer scones onto the greased baking tray, keeping each scone close together. Lightly brush the top of the scone with milk and bake for 10-15 minutes (or until the tops are golden).
- Cool on a wire rack and serve with butter or whipped cream and jam
I stored the leftovers in an airtight container in the refrigerator. I was naughty and had 3 for breakfast!