DONNA HAY

THIS QUICK AND EASY RECIPE WILL SAT­ISFY YOUR 3PM CRAV­ING

Sunday Herald Sun - Stellar - - Contents -

Clas­sic scones.

Make af­ter­noon tea all the more per­fect with these light and fluffy scones.

STEP 1 Pre­heat oven to 180°C. Place the flour and sugar in a medium bowl and mix to com­bine. Add the but­ter and, us­ing your fin­ger­tips, rub it into the flour mix­ture un­til it re­sem­bles fine bread­crumbs. STEP 2 Grad­u­ally add the but­ter­milk and, us­ing a but­ter knife, mix to com­bine un­til a soft dough forms. Place the dough on a lightly floured sur­face and gen­tly bring it to­gether with your hands. STEP 3 Roll out the dough to 2cm thick and, us­ing a 5.5cm-round cut­ter, cut out 9 rounds, gen­tly re-rolling the dough if nec­es­sary. Tightly ar­range the scones on a lightly greased bak­ing tray lined with non-stick bak­ing pa­per and cook for 20–22 min­utes or un­til golden. STEP 4 Top the scones with the jam and cream to serve. Makes 9.

"LIGHT AND FLUFFY FOR A PER­FECT AF­TER­NOON TEA"

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