Freshly baked scones are amazing and nothing smells better for morning tea. Making them couldn’t be easier!
You will need:
3 Cups self-raising flour
80 grams of butter (it needs to be soft, room temperature)
1 to 1 and 1/4 cups milk
Jam and cream to serve (alternatively you can make date or cheese scones by adding some to the mix before you bake).
Pre heat the oven to 200 degrees and place some backing paper on a baking tray.
Sift the flour into a mixing bowl. Using your fingertips rub the butter into the flour mixture until the mixture looks like bread crumbs.
Make a well in the centre. Add 1 cup of milk and mix until mixture forms a soft dough, adding more milk if required (make sure you mix thoroughly before adding more milk as you don’t want a sticky mixture). Turn onto a lightly floured surface. Knead gently until smooth (don’t knead dough too much or scones will be tough).
Pat dough flat so that its about 2cm-thick. Using a 5cm (diameter) round cutter, cut out 12 rounds. Press the remaining dough together and cut out remaining 4 rounds. Place the scones onto prepared baking tray, 1cm apart. Bake for 20 to 25 minutes or until golden and well risen (If using a fan forced oven they may only need 15-20 minutes so keep your eye on them). Transfer to a wire rack. Serve warm with jam and cream.