Basic Scones

I stumbled on this easy-peasy recipe for scones yesterday. I was in a bit of a bind, with no sweet treats in the house and my brother and sister-in-law popping over mid-afternoon. All of my family love a good cuppa and a nice bikkie or piece of cake to accompany it. And I, love to bake a nice accompaniment. Match made in heaven. These were thrown together in under forty five minutes (including whipping of the cream). I haven't baked scones in a while, so was a little unsure how they would turn out. But this recipe is a winner. Not wanting to have too many scones leftover, I halved the ingredients, which gave a sweet batch of eight. Perfect amount for afternoon tea... and a couple of leftovers for Scott. 

Tasty Tip: Add a handful of icing sugar and a dash of vanilla extract when whipping the cream... delicious!

Basic Scones 

(super simple)

plain flour, for dusting

3 cups self-raising flour

80g butter, cubed

1 cup milk

jam & whipped cream, to serve

Preheat oven to 160 degrees (fan-forced)

Lightly dust a baking tray with plain flour

Sift self-raising flour into a large bowl

Using fingertips, rub butter into flour until mixture resembles

breadcrumbs

Make a well in the centre

Add milk

Mix with a flat-bladed knife, until mixture forms a soft dough

Add more milk if required

Turn onto a lightly floured surface

Knead gently until smooth (do not over-knead as scones will become tough)

Cut scones as preferred (I just did mixed shapes of 2cm thickness)

Place scones on tray, 1cm apart

Sprinkle tops with a little plain flour

Bake 20-25 minutes

Transfer to wire rack

Serve with jam & cream