Ingredients
Method
1.Preheat oven to 220°C. Lightly grease a scone tray. Sift flour into a large bowl. Add butter. Rub in lightly using fingertips.
2.Make a well in centre of flour mixture. Pour in combined milk and water all at once, reserving about 1 tablespoon. Using a bread and butter knife, mix quickly to a soft, sticky dough. Do not over-mix.
3.Turn dough onto a lightly floured surface and knead lightly. Press or roll out to form a circle, about 2cm thick. Cut into rounds using a floured cutter.
4.Place scones close together on prepared tray. Brush with reserved milk mixture. Bake for 10-12 minutes, until scones sound hollow when tapped. Cool on a wire rack. Serve with jam and cream.
If desired, add a pinch of salt to flour when sifting. This is optional, but it does enhance flavour of scones. Leftover dough can be lightly kneaded and rolled for extra scones, but these will be harder and tougher than the first batch due to the extra handling. Scones can be made in the food processor using the “pulse” action.
Note
