Plain Scones Recipe
Ingredients
| Self-raising flour - 8 oz (225 g) , sifted | ||
| Butter margarine | 1 1/2 Ounce | |
| Milk | 1/4 Pint | |
| Caster sugar | 1 1/2 Tablespoon | |
| Salt - a pinch | ||
| Flour - a little extra | ||
Directions
GETTING READY
1 Preheat the oven.
2 Lightly grease a baking sheet.
MAKING
3 In a bowl, sift the flour.
4 Rapidly rub the butter into it , using your fingertips.
5 Stir in the sugar and salt.
6 Use a knife to mix in the milk little by little.
7 Dust your hands with flour a little and knead the mixture to a soft dough; add a drop more milk if it feels at all dry.
8 Turn the dough out onto a floured pastry board.
9 Roll it out, using a lightly floured rolling pin to a thickness of not less than 2 cm.
10 Place a 1 1/2 or 2 inch (4 or 5 cm) pastry cutter (either fluted or plain) on the dough.
11 Tap it sharply so that it goes straight through the dough, do not twist it.
12 Knead the dough trimmings together again and repeat until you have used it all.
13 Arrange the scones on the prepared baking sheet.
14 Dust each one with a little extra flour.
15 Bake near the top of the oven for 12-15 minutes or until golden brown.
16 Let cool on a wire rack.
SERVING
17 Serve slightly warm, still crisp on the outside and soft and light inside.
1 Preheat the oven.
2 Lightly grease a baking sheet.
MAKING
3 In a bowl, sift the flour.
4 Rapidly rub the butter into it , using your fingertips.
5 Stir in the sugar and salt.
6 Use a knife to mix in the milk little by little.
7 Dust your hands with flour a little and knead the mixture to a soft dough; add a drop more milk if it feels at all dry.
8 Turn the dough out onto a floured pastry board.
9 Roll it out, using a lightly floured rolling pin to a thickness of not less than 2 cm.
10 Place a 1 1/2 or 2 inch (4 or 5 cm) pastry cutter (either fluted or plain) on the dough.
11 Tap it sharply so that it goes straight through the dough, do not twist it.
12 Knead the dough trimmings together again and repeat until you have used it all.
13 Arrange the scones on the prepared baking sheet.
14 Dust each one with a little extra flour.
15 Bake near the top of the oven for 12-15 minutes or until golden brown.
16 Let cool on a wire rack.
SERVING
17 Serve slightly warm, still crisp on the outside and soft and light inside.
Chef
