Test Kitchen tips

for perfect scones

•We generally use a mixture of milk and water, which results in a lighter texture.

But you can also use cream, buttermilk, sour cream or yoghurt that has been diluted to the consistency of milk with a little water.

And even lemonade.

•Use a table knife in a cutting action to incorporate the wet ingredients into the dry.

It should just come together to make a soft, sticky dough. You are aiming for a soft, sticky dough that just holds its shape. •Turn dough out onto a lightly floured surface. Flour your hands, then quickly, gently and lightly bring a little of the outside edge of the dough towards the centre, turning dough as you knead. Once you’ve done the full circle (about four to six turns), turn the dough over – it should be smooth.

•If it’s not smooth, do a couple more kneads and turns. Flatten dough gently with your hands, pressing from the centre outwards. Avoid over-handling and adding too much flour – it will upset the balance of the ingredients.

•Use a sharp metal cutter dipped in flour to cut out the rounds, and stamp out the rounds by pressing down and lifting straight up.

•Start cutting rounds from the centre of the dough, working towards the edge. Slide a small spatula underneath the rounds to assist with lifting. Gather the dough scraps together gently and repeat.