Ingredients
Method
1.Preheat oven to 230°C (210°C fan-forced). Lightly grease and flour a baking tray. Sift flour and 1/2 teaspoon salt into a bowl. Rub butter into flour using just your fingertips, until mixture resembles breadcrumbs.
2.Add milk all at once, mix in quickly with a round-bladed knife. Add more milk if necessary to form a soft dough.
3.Turn dough out onto a floured surface and knead lightly by turning and pressing with heel of hand three or four times.
4.Pat or gently roll out to a 2cm-thick round. Cut into 4-5cm rounds with a floured cutter, re-rolling offcuts. Place on baking tray, brush tops with extra milk. Bake for 12-15 minutes, until golden. Serve with cream and jam.
For sweeter scones, stir in 2 teaspoons of caster sugar before adding the milk. To make Fruit Scones, prepare as above, adding 1/2-3/4 cup of sultanas or chopped dates to the flour mixture before adding the milk.
Note
