September
The perfect scone
The trick in making the perfect scone is not to overwork the dough mixture as you still want it to be light and fluffy when baked.
INGREDIENTS
- 2 cups self-raising flour
- 2 tablespoon icing sugar
- ¼ teaspoon salt
- 40g salted butter
- 1 cup milk
- 1 tablespoon milk
METHOD
- Preheat oven to 220C. Grease a 22cm (base) round cake pan. Lightly dust with flour. Position the oven rack in the top half of the oven.
- Sift flour, sugar and salt into a bowl. Rub in butter with fingertips. Make a well in centre. Pour milk into well. Using a flat-bladed knife, gently stir until dough just comes together. Turn dough out onto a lightly floured surface. Knead gently for 30 seconds or until just smooth. Press dough into a 2cm-thick round. Using a 5cm round cutter, cut out scones. Press leftover dough together. Repeat to make 12 scones. Place scones, just touching, in prepared pan. Brush with extra milk. Bake for 14 to 16 minutes or until golden.
- Serve with strawberry jam & vanilla whipped cream.
