Monday, August 9, 2010

Plain scones

The last few times I have made scones, the kids have insisted on them being plain. I resisted at first, but have now given in and even grudgingly admit that maybe plain are better, especially if you're gong to eat them with raspberry jam.

300g self-raising flour
75g butter
50g caster sugar
160 ml milk

  1. Heat the oven to 200oC. Sift the flour into a large bowl, add the sugar, cut the butter into pieces, and add to the flour and sugar, rubbing it in until it is the texture of breadcrumbs. Add the milk, mixing in with a spoon and then with your (well-floured!) hands.
  2. Put the dough on a well-floured surface and cut into 8 pieces. Form each piece into a fat, rough disk. Don't try to make it too perfect - cracks and folds will help add texture to the finished scone. Place the rounds on a lightly greased tray. Bake for 12 minutes, until golden brown.

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