Ba­sic Scones

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MAKES 8 PREP 15 min­utes COOK 10 min­utes COST 20¢ each + TOP TIPS For a crusty scone ex­te­rior, cool on a wire rack. If you pre­fer a softer edge, wrap scones in a clean tea towel, then cool on a wire rack.

2 cups self-rais­ing flour + 1 ta­ble­spoon ic­ing sugar + pinch of salt + 60g but­ter, chilled, chopped + ¾ cup cream

+ 2 ta­ble­spoons milk

1 Pre­heat oven to 200ºC/180ºC fan-forced. Grease and line a 30cm x 20cm (base mea­sure­ment) slice pan with bak­ing paper. Sift flour, ic­ing sugar and salt into a large bowl. Us­ing fin­ger­tips, rub in but­ter to make coarse crumbs.

2 Make a well at cen­tre. Add cream. Us­ing a round-bladed knife in a cut­ting mo­tion, mix to form a soft dough.

3 Turn out onto a clean cold work sur­face; briefly knead. Pat out to a 2cm-thick disc. Us­ing a floured 6cm round cookie cut­ter, cut 8 scones from dough. Place scones, side by side, in pre­pared pan.

4 Brush tops of scones with milk. Bake for 10 min­utes or un­til scones sound hol­low when lightly tapped.

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