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Nothing says “I’ve got my life together” like pulling a tray of fresh scones out of the oven. Mum’s been turning out perfect batches for years, and even I can nail it without breaking a sweat. The trick is starting with cold butter and gently rubbing it into the flour before it softens.
Rating: ⭐⭐⭐⭐
Makes 12 large scones
Ingredients
Ingredients
4 cups self-raising flour
1 teaspoon salt
2 teaspoons sugar
60g butter
1 cup milk
1/2 cup water
Instructions
Instructions
Sift flour and salt into bowl, stir in sugar.
Rub in butter until mixture resembles fine breadcrumbs
Pour nearly all combined liquid in at once, mix to a soft dough; add remaining liquid if necessary.
Place on floured surface, knead lightly.
Roll out to 2cm thickness. Cut with a plain round scone cutter
Place on lightly greased oven tray or baking paper. Glaze with a little milk.
Bake at 220°C for 12 - 14 minutes or until golden brown.
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