Lot's of people complain that their scones never turn out. Well here are some tips:
- keep your dough sticky, adding just enough flour to be able to handle it
- the less you work the dough, the lighter the result
- SR flour needs a little extra raising for scones, so note the extra baking powder in this recipe
- bake your scones in a very hot oven.
- 1 tsp melted butter
- pinch salt
- 2 tab icing sugar
- 1 cup milk
- 1 tsp baking powder
- 2 cups SR flour (you may not need it all)
- Turn your oven on now and select hot temperature setting - see Oven Temps
- Combine all the ingredients except for the flour in a large basin
- Stir in 1 cup of flour and mix well
- Keep adding flour until you have a very sticky dough
- Sprinkle about 1/4 cup flour on your kitchen bench
- pour the dough onto the floured bench and fold it over a few time, incorporating more flour until you can handle the dough without leaving some on your fingers - it must still be slightly sticky
- flatten the dough with the palm of your hand until it's about 3cm thick
- flour a scone cutter and cut rounds from the dough
- place the rounds on a tray lined with baking paper - you may need to gently shake off some excess flour\
- brush the tops with a milk
- bake for about 10 to 15 minutes in a hot oven, until the tops are lightly browned.
- Serve with jam or golden syrup and some butter or whipped cream.