These are a personal favorite of mine, and while they may be a little tedious to make, eating them fresh makes up for it.
Ingredients:
2 cups of self raising flour
1/4 teaspoon salt
30g cold butter
2/3 cup of milk
Method:
Preheat oven to 210 degrees Celsius. Sift flour and salt into a large bowl. Using the tips of your fingers, rub the butter into the flour (this is the tedious part). When there are no clumps of butter and the flour seems evenly buttery, add all the other ingredients. Use only enough milk to make a soft dough. Turn the dough onto a lightly floured surface and kneed very lightly into a smooth shape. Roll out to 2cm thickness and cut with a cookie cutter. Place on a baking tray, leaving 10-15cm between scones. Place tray in the oven and cook until the bottoms are lightly golden. They can then be flipped over and baked for a few more minutes to evenly brown the top. This should take around 12 minutes. Whip up some cream and serve with jam.
Ingredients:
2 cups of self raising flour
1/4 teaspoon salt
30g cold butter
2/3 cup of milk
Method:
Preheat oven to 210 degrees Celsius. Sift flour and salt into a large bowl. Using the tips of your fingers, rub the butter into the flour (this is the tedious part). When there are no clumps of butter and the flour seems evenly buttery, add all the other ingredients. Use only enough milk to make a soft dough. Turn the dough onto a lightly floured surface and kneed very lightly into a smooth shape. Roll out to 2cm thickness and cut with a cookie cutter. Place on a baking tray, leaving 10-15cm between scones. Place tray in the oven and cook until the bottoms are lightly golden. They can then be flipped over and baked for a few more minutes to evenly brown the top. This should take around 12 minutes. Whip up some cream and serve with jam.