Plain Scones
Ingredients
500 gm self raising flour
2 tablespoons butter (at room temperature)
pinch of salt
1 teaspoon sugar (removes floury taste)
3/4 cup milk
250 ml cream
Jam or marmalade
Preheat oven to very hot (210°C in a fan forced oven).
Method
- Sift flour with salt and sugar.
- Using a butter knife or with your fingers, cut or rub in the butter until the mixture resembles breadcrumbs.
- Pour in most of the milk and with light hands, mix to bind.
- Tip pastry onto lightly floured table and knead lightly until the pastry is no longer sticky. Unlike pie pastry, scone pastry does not need to be smooth.
- Using a rolling pin, lightly roll out pastry to about 2cm thick.
- Cut into 2 inch rounds.
- Gather up remaining pastry and repeat steps 5 and 6.
- Place scones onto lightly greased baking tray and brush tops with remaining milk.
- Bake for 15 minutes on a higher shelf of the oven.
- When the scones are lightly browned, remove from oven. Wrap in a clean towel to cool.
- To serve: Split warm scones in horizontally. Spread generously with jam or marmalade and top with whipped cream. In this photograph, you can see the wholemeal organic flour scones I made today, toppped with the kumquat marmalade I made and some whipped cream.
Variations:
Wholemeal organic flour scones
Substitute self raising flour with wholemal organic flour plus 1 tablespoon baking powder.
