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Scones
These scones are quick and and easy to make, but don't let that fool you on how good they taste. Although these are plain scones, you can vary these by adding sultanas, dates, dried fruit, etc.Checkout my Instagram at https://www.instagram.com/food.bysaba/
Equipment
- Mixing Bowl
- Measuring Cup
- Rubber Spatula
- Sieve or Sifter
- 5cm Round Cutter
- Baking Tray
Ingredients
- 300 g self raising flour
- 20 g icing sugar
- pinch salt
- 35 g unsalted butter
- 125 ml milk
- 80 ml thickened cream
Instructions
- List of ingredients…
- Preheat oven to 220C/200C fan-forced. Position the oven rack in the middle of the oven.
- Grease a baking tray and lightly dust with flour.
- Sift flour, icing sugar and salt into a bowl.
- Cut the butter into 1cm cubes (ensure it is chilled) and place in the bowl.
- Rub in the butter with your fingertips into the flour/sugar mixture until you have a crumbly mixture similar to breadcrumbs (see Notes).
- Make a well in the centre of the mixture and pour the milk and cream into the well.
- Using a flat-bladed knife, gently fold through until dough just comes together.
- Turn dough out onto a lightly floured surface and knead gently for 30 seconds or until roughly smooth (see Notes).
- Press dough into a 2cm-thick flat single piece.
- Using a 5-6cm round cutter, cut out scones (press leftover dough together and repeat until all dough is used).
- Place scones, just before touching, in the prepared pan and lightly brush with milk.
- Bake for 14 to 16 minutes or until golden (see Notes).
- Place scones on wire rack to cool or eat while warm!
Notes
- Ensure your fingers are cold and be gentle squishing the butter into the flour. Initially, the butter will flatten with the flour and eventually turn into crumbs.
- Do not knead too much. Better results come from less kneading.
- To test if scones are cooked through, tap gently on top. If it makes a hollow sound, the scones are cooked.