Tips + tricks
+ FOR DATE SCONES, add 1 cup of chopped pitted dates and + FOR COCONUT SCONES add + TOP YOUR SCONES Step 1 Preheat oven to 180C. Put the flour, baking powder and sugar in a bowl and mix. Add the butter and mix. Make a well in the centre of the flour mixture and pour in the milk and cream. Using a butter knife, gradually mix in the milk and cream until just combined. + The most important thing to remember when making scones is to not overwork the dough, or you’ll end up with hard, tough scones.
By using a butter knife and a lighter touch to mix the dough, you’ll avoid overworking the gluten in the flour. Step 2 Turn the mixture out onto a well- floured surface and gently bring the dough together with your hands. Roll out the dough until 2.5cm thick and use a 5.5cm cookie- cutter to cut 15 rounds. Put the scones on a lightly greased baking tray lined with non- stick baking paper and brush with milk. Bake the scones for 15- 20 minutes or until cooked when tested with a skewer. Serve with the jam, cream and lemon curd. Makes 15. + To get straighter sides on your scones, avoid twisting the cookie- cutter when cutting – push straight down instead. + Dip your cookie- cutter in flour to release the scones more easily onto the baking tray. + Put the scones close to each other on the baking tray so they rise.