Scones are a very quick and easy tea time treat. The ingredients are very simple, but if the correct method is not followed your scones will turn into little rock cakes.
It is very important to keep mixing to an absolute minimum.
2 Cups all purpose flour
90g Butter – ice cold
20ml Baking Powder
30 ml Sugar
2.5 ml Salt
Measure all the dry ingredients together into a medium sized stainless steel bowl
Cut the butter into 1 cm blocks
Rub the butter into the flour mixture with your fingers
Add almost all the milk and mix with a fork to form and dough
Add the rest of the milk if it is needed
The dough should not be sticky
Gather the dough and press the dough onto a floured counter
Cut out the scones with a fluted or round cutter
For sweet scones you can sprinkle some sugar on the top, for savoury scones omit the sugar in the recipe
Brush the surface with an egg wash (milk and egg mix)
Bake in a hot oven at 210C or 450 F for 10 – 12 minutes
Serve your scones with Devon cream or whipped cream and preserves.
*Scones should be eaten within a day or two of baking. Scones freeze well.
*For variation you may add raisins, cranberries or zest of citrus fruits.