Saturday, 16 February 2008

My favourite scone recipe

please excuse the bad light

Basic Scone Recipe
(I have no idea where this came from - I got it from one of Mum's recipe books. Mum calls it "the white book that's falling apart". I will find out though.)

2 cups self raising flour
1/2 tsp salt
1 tsp sugar
30g (1 oz) butter
approx 3/4 cup milk and water (mixed together)

Sift four and salt into basin, stir in sugar. Rub in butter until mixture resembles fine breadcrumbs.

Pour nearly all the liquid in at once and mix to a soft dough (flours vary in the way the absorb liquid; if mixture is not soft enough, add remaining liquid).

Place on a floured surgace and knead lightly.

Pat dough out to approx. 2cm (3/4") in thickness. Using a 5cm (2") cutter, cut into rounds.

Place on a greased oven tray (or baking paper) or into a a lightly greased 20cm x 18cm (11" x 7") laminton tin and glaze with a little milk. Bake in a very hot (270-290 degrees celcius) oven for 10-12 minutes until golden.

These scones are my most favourite scones ever - perfectly light and they have a beautiful texture.

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