Description

Before my final recipe for scones, my origin started with butter and milk. This scone recipe was from my father and I would later adapt it into a cream and lemonade version.

Ingredients

Method

Preheat oven to 210°C fan-forced.

Sift flour, Baking Powder and salt into a bowl.

Add the butter and work the dry mixture into a crumble. This takes a lot of love, keep working it until you are sure the butter is worked evenly through the flour. You ideally will have a light crumble.. Add in half of the milk and stir. Lift the edges of the dough and pour rest of the milk in.

The real trick is not to over beat. I like to use a fork for good control. Just as the mixture is coming together you should find it still very sticky to touch.

At this point I will sprinkle with a handful of four to dust the outside of the dough to make it possible to life out and place on a flat surface to roll out.

Butter or spray a flat oven dish.

Using a lightly floured rolling pin, gently roll dough out until 2-3cm thick. Using a 6cm round cutter, cut out scones and place evenly spaced on the oven dish. Press leftover dough together. Repeat until all dough is gone.

Brush with milk if you wish them to go brown on top. Bake for 12 to 15 minutes or until golden.

If you are unsure, pull one out split it and as long as the dough is spongy and looks cooked you are good to go. However you will notice if you compress inside of the scone when opening scone it can appear not cooked.

Wrap in a clean tea-towel and leave to stream as you serve them up.

Serve with jam and cream.

Tags

Original Recipe