Serves: approximatly 18-20 depending on size
500 g self raising flour, sifted
1/2 teaspoon salt
60 g butter, room temperature, chopped
350 mls whole milk
- Preheat oven to 210°C with the fan on or 230°C with no fan.
- Grease a baking tray.
- Sift flour and salt into a large bowl and rub the butter into the flour with the tips of your fingers until mixture resembles fine breadcrumbs.
- Using a butter knife stir in milk to make a soft dough.
- Pour dough out onto a floured bench, knead the dough lightly with fingertips until you get a fairly smooth dough, no more than 1 minute.
- Roll out to a 15 mm thickness and cut into rounds (5 – 6cm) and place symmetrically onto a greased scone tray approximately 2 cm apart.
- Brush scones with milk.
- Bake on the top shelf of the oven for approximately 10 minutes, or until golden browned.
- If you have an old conventional oven you may need to turn the tray half way during cooking so the scones cook evenly.
- Serve with whipped cream and raspberry jam.
- Once made the scones can be frozen for up to 1 month.
- Light hand touch is needed when kneading the dough.