Basic scone recipe
Create beautifully light and fluffy scones with this basic scone recipe. Serve scones with cream and jam for a lovely afternoon tea
- 15 mins preparation
- 15 mins cooking
- Makes 12
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Ingredients
Basic scone
- 2 1/2 cup self-raising flour
- 60 gram cold butter, chopped
- 3/4 cup cold milk, plus extra to glaze
- jam or marmalade, to serve
- whipped cream, to serve
Method
Basic scone
- 1Preheat oven to 200°C (180°C fan-forced). Grease and line a baking tray with baking paper. Sift into a large bowl. Rub in butter to make fine crumbs.
- 2Make a well in centre; add milk. Using a round-bladed knife, cut through mixture until it forms a soft dough, adding 1-2 tablespoons more milk if needed. Turn out dough onto a lightly floured surface. Knead briefly until smooth, then shape into a 2cm-thick round.
- 3Using a 5.5cm cutter dipped into flour, cut round from dough. Place scones side by side on prepared tray. Brush tops with extra milk to glaze. Bake for 12-15 minutes or until golden and well risen. Serve scones with jam and cream.
Notes
Make as many scones from the first cutting as you can. Scones from subsequent rollings will be a little tougher and slightly misshapen. For best results, make on the day of serving.
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