Tips + tricks

Sunday Tasmanian - Tassie Living - - TASTE -

+ 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.

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