- 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
- 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.
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.
The Latest from Australian Women's Weekly Food
- Classic lamingtonsJan 25, 2020
- Lamington popsJan 25, 2020
- Beet and black bean burgerJan 23, 2020
- Sticky wing with sesame saltJan 23, 2020
- Salmon and potato salad with mustardy dressingJan 23, 2020
- How to bake basic damper while campingJan 23, 2020
- Korean-style barbecued chicken riceJan 23, 2020
- "Eat your greens" chicken saladJan 23, 2020
- Sticky pork with sweet and sour saladJan 23, 2020
- Broccoli and paneer saag curryJan 23, 2020
- Roast pumpkin dip with spiced chickpeasJan 23, 2020
- Szechuan-style chilli eggplantJan 23, 2020
- Paper cup popsiclesJan 23, 2020
- Green minestrone with pestoJan 23, 2020