Sunday, 6 October 2013


 Rubbing butter into flour
 Adding milk into flour
 Mixing milk into flour
 Mixture cut out
Baked and out of the oven



2 cups self-raising flour (or plain flour with baking powder)
¼ teaspoon salt
2 tablespoons butter or margarine
1 cup milk


Preheat oven to 230c. Lightly dust a flat baking tray with plain flour.

Sift flour and salt together

Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.

Make a well in the centre, pour nearly all the milk in at once, keeping a little for glazing.

Mix quickly into a soft dough with a knife

Turn onto a lightly floured surface, Knead lightly and quickly (don’t knead dough too much or scones will be tough).

Pat dough into a 2cm thick round shape using a round cutter.

Place scones onto a prepared baking tray, 1cm apart.

Glaze with milk.

Bake quickly, 8 to 10 minutes in a hot oven 230 – 260c

Transfer to a wire rack

Serve with jam and cream

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