Classic scones
The secret to perfect scones is cold ingredients. Chill your milk and butter before mixing them together for the best teatime nibbles.
- 15 mins cooking
- Makes 16
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Ingredients
- 2 1/2 cup (375g) self-raising flour
- 1 tablespoon caster sugar
- 1/4 teaspoon salt
- 30 gram butter, cold
- 3/4 cup (180ml) milk, cold
- 1/2 cup (125ml) water, approximately
- 2 teaspoon milk, extra
Method
- 1Preheat oven to 240°C (220°C fan-forced). Grease 23cm-square cake pan.
- 2Sift flour, sugar and salt into large bowl; rub in butter. Stir in milk and enough water to mix to a soft, sticky dough.
- 3Turn dough onto floured surface; knead quickly and lightly until just smooth. Use hand to press dough out evenly to 2cm thickness; using cutter, cut 5cm rounds from dough.
- 4Place rounds in pan; brush with extra milk. Bake, uncovered, about 15 minutes. Turn onto wire rack to cool.
Notes
The key to making perfect scones is working quickly, so that the butter doesn't soften too much. Always use butter straight from the fridge and use chilled milk as well. If you have a food processor process the flour, sugar, salt and cold butter until the mixture resembles breadcrumbs. Use a round-ended table knife to stir in the milk and water.
