Scones
- Preparation Time20 minutes
- Cooking Time 15 minutes
- Source Cook
- 2 1/2 Cup self raising flour
- 1 Tablespoon castor sugar
- 1/4 Teaspoon salt
- 30 Gram butter
- 3/4 Cup milk
- 1/2 Cup water
- Preheat oven to 220 degrees fan-forced, or 240 normal. Grease or line a baking tray or cake pan.
- Sift flour, sugar and salt into large bowl or food processor; rub in butter or process til looks like fine breadcrumbs.
- Using a round ended table knife stir in milk and enough water to mix to a soft, sticky dough.
- Turn onto floured surface and knead quickly and lightly until just smooth. Use your hand to press out dough evenly to 2 cm thickness. Using a cutter (I use a metal measuring cup) cut dough into 5 cm rounds
- Place rounds in pan or tray, brush with extra milk. Bake uncovered for about 15 minutes. Turn onto wire rack to cool.
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To make date scones: do not add salt, replace milk and water quantities with 1 1/4 c milk and add 1 c chopped dates.
Before putting in oven you can also sprinkle date scones with cinnamon and sugar mixture