Scones

Recipe~Finder

Cooking time: Less than 60 minutes

Cuisine: British

Serves: 10 or more

Type: Cake; Bread

Tools

Kitchen friendly view

Photography: Richard Mortimer

By Recipes Suzanne Gibbs

Ingredients

3 cups (450g) self-raising flour
60g butter, cubed (see tip)
1 ¼ cups (310ml) milk or buttermilk, plus extra milk to glaze
whipped cream, jam, to serve

Preparation method

1. Preheat oven to 230°C (210°C fan-forced). Lightly grease and flour a baking tray. Sift flour and ½ teaspoon salt into a bowl. Rub butter into flour using just your fingertips, until mixture resembles breadcrumbs.

2. Add milk all at once and mix in quickly with a knife, adding more milk if necessary to form a soft dough.

3. Turn dough out onto a floured surface and knead by turning and pressing with heel of hand three or flour times.

4. Pat or gently roll out to a 2cm-thick round and cut into 4-5cm rounds with a floured cutter. Place on prepared tray and brush tops with extra milk. Bake for 12-15 minutes, until golden. Serve with jam and cream.

Tips:

The butter can be rubbed in or melted and added with the milk to the flour. The liquid ingredients are best added all at once.

If you like your scones sweet, stir through 2 teaspoons caster sugar before adding the milk.

To make Fruit Scones, prepare as for Scones but add 1/2-3/4 cup of sultanas or chopped dates to the flour mixture before adding the milk.

Use our step-by-step guide to making perfect scones!

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