Ingredients
3 cups (450g) self-raising flour
1 pinch salt
1 tbspn baking powder
1 tbspn caster sugar
100g unsalted butter, chilled
1 1/4 cups (310ml) full cream milk
3 cups (450g) self-raising flour
1 pinch salt
1 tbspn baking powder
1 tbspn caster sugar
100g unsalted butter, chilled
1 1/4 cups (310ml) full cream milk
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Methods
Prep time: 10 mins / Cook time: 25 mins.
METHOD
1
Preheat the oven to 220°C, making sure your oven racks are in position.
2
Sift the flour, salt, baking powder and caster sugar into a bowl.
3
Dice the chilled butter and run into the flour quickly and gently with your finger tips, the coolest part of your hands, until the mixture resembles fine bread crumbs.
4
Make a well and pour in milk. Using a fork, slowly combine the milk and flour until a soft dough forms. Don't handle the mixture more than you need.
5
Turn the dough out onto a floured surface and gently press it into a disk, then roll it out until 2.5 to 3 centimetres thick.
6
Using a four centimetre round, straight-sided cutter, quickly cut shapes from the dough, rotating the cutter as you push down. This screwing motion leaves the sides of the scones open, which allows for better rising.
7
Re-form the dough, then gently roll it out and cut more shapes.
8
Spread the scones out on a baking tray and brush the tops with a little milk.
9
Bake for twenty to twenty five minutes until risen and golden brown.
Tip: Don't be tempted to open the door in the first five minutes or the scones will not rise properly.
10
Cool for five minutes on a wire rack, then place the scones in a tea towel lined basket and cover with the corners of the tea towel.
11
Eat immediately, or at worst within a couple of hours of cooking, with Raspberry & Pomegranate Jam and cream.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 10 mins / Cook time: 25 mins.
METHOD
1
Preheat the oven to 220°C, making sure your oven racks are in position.
2
Sift the flour, salt, baking powder and caster sugar into a bowl.
3
Dice the chilled butter and run into the flour quickly and gently with your finger tips, the coolest part of your hands, until the mixture resembles fine bread crumbs.
4
Make a well and pour in milk. Using a fork, slowly combine the milk and flour until a soft dough forms. Don't handle the mixture more than you need.
5
Turn the dough out onto a floured surface and gently press it into a disk, then roll it out until 2.5 to 3 centimetres thick.
6
Using a four centimetre round, straight-sided cutter, quickly cut shapes from the dough, rotating the cutter as you push down. This screwing motion leaves the sides of the scones open, which allows for better rising.
7
Re-form the dough, then gently roll it out and cut more shapes.
8
Spread the scones out on a baking tray and brush the tops with a little milk.
9
Bake for twenty to twenty five minutes until risen and golden brown.
Tip: Don't be tempted to open the door in the first five minutes or the scones will not rise properly.
10
Cool for five minutes on a wire rack, then place the scones in a tea towel lined basket and cover with the corners of the tea towel.
11
Eat immediately, or at worst within a couple of hours of cooking, with Raspberry & Pomegranate Jam and cream.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Winter
Dessert
