Makes about 20 x 1.5 inches round scones.
Ingredients
Self raising flour - 2 cups, sifted
Milk - 1 cup
Cold unsalted butter - 60g, cut into smaller pieces
Caster sugar - 2 tbsp
A pinch of salt
Optional
Chocolate chips / raisins / dried cranberries
Method
- Pre-heat the oven to 220 degree celsius.
- Using your finger tips, rub the flour, sugar, salt and the butter together until it resembles breadcrumbs. You can add in a handful of dried fruits or chocolate chips to the mixture if you like. Otherwise, you can leave it plain.
- Make a well in the centre and pour two-thirds of the milk into the well. Using a spatula, start mixing it together gently. If it's too dry, add the remaining milk until the dough comes together. If it's too wet, add more flour. Don't over handle it.
- On a floured table top, gently knead the dough four or five times and roll out the dough flat to about 3cm in height using a rolling pin. Don't knead it too much as it'll become hard.
- Using a 1.5" round cutter, cut out the dough and placed them on a greaseproof baking tray. Brush the top with milk or egg wash.
- Bake in oven for about 10mins, until nicely browned and a toothpick inserted into the centre of scone comes out clean.
- Remove from oven and transfer onto wire rack to cool.
- Serve with salted butter / cream cheese or your favourite jam.
Remarks
- If you placed the scones on the baking tray close together (almost touching), they will have soft sides and less crispy crusts. If you place them apart, they will be crusty all over. If you want crusty scones, cool them uncovered. If a softer crust is desired, then wrap the hot scones in a clean dish towel.
- Scones are best served warm.
- I used milk instead of cream for a lighter and healthier scone.
- If you don't have self raising flour, you can replace it with all-purpose flour, but add 1.5 tsp of baking powder to each cup of flour you use.
Ingredients
Self raising flour - 2 cups, sifted
Milk - 1 cup
Cold unsalted butter - 60g, cut into smaller pieces
Caster sugar - 2 tbsp
A pinch of salt
Optional
Chocolate chips / raisins / dried cranberries
Method
- Pre-heat the oven to 220 degree celsius.
- Using your finger tips, rub the flour, sugar, salt and the butter together until it resembles breadcrumbs. You can add in a handful of dried fruits or chocolate chips to the mixture if you like. Otherwise, you can leave it plain.
- Make a well in the centre and pour two-thirds of the milk into the well. Using a spatula, start mixing it together gently. If it's too dry, add the remaining milk until the dough comes together. If it's too wet, add more flour. Don't over handle it.
- On a floured table top, gently knead the dough four or five times and roll out the dough flat to about 3cm in height using a rolling pin. Don't knead it too much as it'll become hard.
- Using a 1.5" round cutter, cut out the dough and placed them on a greaseproof baking tray. Brush the top with milk or egg wash.
- Bake in oven for about 10mins, until nicely browned and a toothpick inserted into the centre of scone comes out clean.
- Remove from oven and transfer onto wire rack to cool.
- Serve with salted butter / cream cheese or your favourite jam.
Remarks
- If you placed the scones on the baking tray close together (almost touching), they will have soft sides and less crispy crusts. If you place them apart, they will be crusty all over. If you want crusty scones, cool them uncovered. If a softer crust is desired, then wrap the hot scones in a clean dish towel.
- Scones are best served warm.
- I used milk instead of cream for a lighter and healthier scone.
- If you don't have self raising flour, you can replace it with all-purpose flour, but add 1.5 tsp of baking powder to each cup of flour you use.
