A basic scones recipe from the Women’s Weekly Original Cookbook. Great served with whipped cream, jams and honey.
- 2 cups self-raising flour
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 30g butter
- 3/4 cup milk and water (approximate amount) – use half water / half milk for a lighter scone
- sultanas (optional)
- whipped cream (with 1 teaspoon vanilla essence)
- honey (mixed with butter – optional)
Heat oven to 270 degrees (or as near as your oven gets to this temperature) and grease a small baking tray. Cut the butter into small cubes and leave out to warm a little. Sift flour and salt into a bowl and stir in sugar. Rub in butter using your finger tips until the mixture resembles fine breadcrumbs. Don’t overdo this process or your scones won’t be as fluffy. Add sultanas if using. Pour nearly all the liquid into the bowl and mix to a soft dough. Different flours absorb liquid differently so use enough for the flour to mix to a soft dough. Place the dough on a floured surface and knead lightly. Pat the dough out to about 2cm in thickness and use a glass to cut out the round scones. Place the scones on the greased baking tray so they sit right up against each other. This will help them to rise as they cook. Brush a small amount of milk over the top of the scones to provide a glaze. Cook for 10-12 minutes. Remove from oven and place seperated scones onto a cooling rack. Serve warm with whipped cream, butter, jams and honey.
For something different mix together honey and butter to spread on your scones.