I absolutely love scones, however I’ve made a few disasters in my time, so when I stumbled across this recipe and found it to be a success, have made it my go to recipe ever since. The only difference between this recipe and the original found on taste.com is that I’ve added ¾ teaspoon of baking powder and the type of butter used.
This is a frugal recipe that doesn’t involve copious amounts of extra ingredients to achieve the light fluffy scones that actually rise in your oven instead of coming out as flat little rock cakes.
What’s in it…
3 Cups of Self Raising Flour
1/3 Cup Soft Butter (I use a spreadable dairy blend butter)
1 ¼ Cups of Full Cream Milk
3/4 Teaspoon of Baking Powder
How to make it…
Preheat Oven to 200°C and place baking paper on baking tray.
Combine butter, flour and baking powder in a bowl, using fingers to gently rub butter and flour together until you have what resembles a crumbly consistency. (This step is made easier due to the spreadable butter).
Pour in 1 ¼ Cup of milk and stir mixture with a wooden spoon until mixture comes together in a sticky dough.
Sprinkle a little extra flour over hands and dough mixture, to make for easier handling, and gently knead dough together being mindful not to over work the dough.
Roll out dough to roughly 2-3cms thick, cut out scones using a cookie cutter and place on a baking tray. Usually makes between 12 and 15 scones.
Lightly coat the tops of each scone with a little milk and place in the oven for 25-30 minutes.
I always have my scones with jam and cream, I very rarely stray from the traditional toppings. So whilst the scones are baking in the oven I will whip up some cream in my mix master.